Shrimp Creole

Name: Shrimp Creole
Yield: Serves 6
Cuisine: American
Ingredients: Salt and freshly ground black pepper; Fresh lemon juice (optional); 2½ pounds shrimp, peeled; 1 tablespoon chopped fresh herbs of your choice, or 1 teaspoon mixed dried herbs, such as herbes de Provence or Italian seasoning, crushed; 6 cups peeled and chopped tomatoes (about 6 or 7 large); 3 garlic cloves, minced; 1 large jalapeño pepper, seeded and minced; ¾ cup chopped celery (about 2 ribs); 2¼ cups long-grain white rice; ¼ cup olive oil; 1½ cups chopped onion (about 1 large); ¾ cup chopped bell pepper (about 1 medium)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

This is classic lowcountry creole cooking, Caribbean in origin and now a favorite throughout the South. The secret to any good shrimp dish is to not overcook the shrimp. As with the pea cakes, you can flavor the dish to suit your own palate by your choice of herbs.

Ingredients

2¼ cups long-grain white rice
¼ cup olive oil
1½ cups

Americas
United States
Dinner
Fish course
Pescatarian
Caribbean
South Carolina
Gluten-free

Method

Cook the rice lowcountry style, so that each grain stands separately. While the rice is cooking, warm the oil in a large sauté pan over medium-high heat and add the onion, peppers, celery, herbs, and garlic. Cook until the vegetables are soft, stirring occasionally, about 10 minutes.

Add the tomatoes and cook until most of the juice has cooked out