Shrimp Creole with Red Rice
Ingredients
Savannah Red Rice
- 4 slices bacon, diced
- ½ cup yellow onion, diced
- ¼ cup green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1½ cups diced tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked long grain white rice
Creole Sauce
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 3 dashes hot sauce
- 1 tablespoon tomato paste
- 3 cups diced tomatoes
- 1 teaspoon chicken base or bouillon
Shrimp
- 1 tablespoon canola oil
- 1 pound large South Carolina shrimp, peeled and deveined
- 2 teaspoons Old Bay® seasoning
- 3 cups prepared Creole Sauce
- Chopped fresh parsley, for garnish
Instructions
Prepare the Savannah Red Rice
- Cook the bacon in a large saucepan over medium heat until browned.
- Add the onion, bell pepper, and garlic. Cook until the onion is translucent.
- Stir in the oregano, thyme, basil, sugar, salt, and black pepper.
- Add the tomato paste and diced tomatoes. Simmer for about 20 minutes.
- Fold the cooked rice into the tomato mixture until evenly coated. Keep warm.
Prepare the Creole Sauce
- Cook the bacon in a saucepan over medium heat until browned.
- Add the onion, celery, bell pepper, and garlic. Cook until the vegetables are softened and the onion is translucent.
- Stir in the cayenne, black pepper, thyme, oregano, bay leaves, hot sauce, and chicken base. Cook for about 5 minutes, until fragrant.
- Add the tomato paste and diced tomatoes. Bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Remove the bay leaves before using.
Prepare the Shrimp
- Heat the canola oil in a large skillet over medium-high heat.
- Add the shrimp and season with the Old Bay seasoning.
- Cook until the shrimp begin to turn pink.
- Stir in the prepared Creole Sauce and bring to a gentle simmer.
- Continue cooking just until the shrimp are fully cooked.
To Serve
- Spoon about 1½ cups of Savannah Red Rice onto each plate.
- Top with the shrimp and approximately ¾ cup of Creole Sauce.
- Garnish with chopped fresh parsley and serve immediately.
