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Creole Shrimp with Brown Rice

Seared cajun spiced shrimp with garlic, tomatoes, green bell peppers, celery and onions in a tomato broth, served on top of brown jasmine rice. 
Difficulty: Medium
Time: 20-25 Minutes
This dish is Gluten-Free
Calories: 777 Fat: 12g Carbs: 123g Protein: 45g

ABOUT THE DISH

Creole cusine originated in Louisianna and pulls its influence from French, Spanish, and West African cuisine. The typical flavor comes from heavily spiced meats and broths.

Ingredients
Gulf coast shrimp
Butter
Grape Tomatoes
Celery
Onion
Green Bell Pepper
Garlic
Brown jasmine rice
Vegetable Broth Base
Big Easy Creole seasoning
Lemon
Thyme
Featured Ingredient Partners:
Big Easy Creole Seasoning: Minnesota Nice Spice - Minneapolis, MN
Gulf coast shrimp: The Fish Guys - Minneapolis, MN

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Simmer To stew gently below or just at boiling point.
Dice To cut food into small cubes

What you need

Medium pot with lid

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Trim the top and bottom of the celery then dice. Peel and dice onion. Remove stem and seeds from the green bell pepper and dice. Slice grape tomatoes in half. Remove thyme leaves from stem and chop. Mince garlic. Zest lemon then cut in half and juice. Combine the vegetable broth base with 1 cup of warm water to dissolve. Remove shrimp from package, rinse, pat dry remove tails and toss with half of the big easy creole seasoning.

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Step 2: COOK THE RICE

In a small pot add the rice and 1 1/4 cup of water. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Water should be absorbed and rice should be soft.

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Step 3: SEAR THE SHRIMP

In a large sauté pan over medium high heat add 1 Tbsp. of oil. When hot add the shrimp and sear for 1 minute on each side. Remove from the pan and set aside.

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Step 4: SAUTE THE VEGETABLES

In the same large sauté pan that you cooked the shrimp in, over medium heat, add 1 Tbsp. of oil. When hot add the celery, onion, tomatoes and green bell pepper, cook for 5 minutes. Add garlic and cook for 1 more minute.

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Step 5: FINISH THE VEGETABLES

Add the vegetable broth and the remaining creole seasoning. Simmer about 3-4 minutes to reduce by half. Turn off heat and add the shrimp back in along with the thyme, lemon zest and 1 tsp. of lemon juice. Add butter and stir to melt.

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Step 6: PLATE YOUR DISH

Divide the rice between two bowls. Top with the shrimp creole. Enjoy!