Shrimp cooked in spicy tomato sauce with vegetables and Creole spices, topped with fresh herbs, served over rice.
# What You’ll Need:
→ Seafood
01 - 450 g large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 celery stalk, diced
05 - 3 garlic cloves, minced
06 - 400 g canned diced tomatoes
07 - 120 ml tomato sauce
08 - 2 green onions, thinly sliced (for garnish)
09 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Liquids
10 - 240 ml chicken or seafood stock
11 - 2 tablespoons vegetable oil
→ Spices & Seasonings
12 - 1 teaspoon paprika
13 - 0.5 teaspoon cayenne pepper (adjust to taste)
14 - 0.5 teaspoon dried thyme
15 - 0.5 teaspoon dried oregano
16 - 1 bay leaf
17 - 0.5 teaspoon salt
18 - 0.25 teaspoon black pepper
19 - 1 teaspoon hot sauce (optional)
→ To Serve
20 - 4 cups cooked white rice
# How to Make It:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced tomatoes, tomato sauce, chicken or seafood stock, paprika, cayenne, thyme, oregano, bay leaf, salt, and black pepper. Mix well to combine.
04 - Bring mixture to a simmer. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
05 - Add shrimp to the sauce and cook for 4 to 5 minutes, until the shrimp are pink and cooked through. Remove the bay leaf.
06 - Stir in hot sauce, if using. Taste and adjust seasoning as needed.
07 - Serve hot over cooked white rice. Garnish with green onions and chopped parsley.
