SHRIMP CREOLE
Adapted from Recipes From A Kitchen Garden, by Renee Shepherd & Fran Ruboff.
Servings 4
Calories 487kcal
Equipment
- 6-quart Dutch oven or stock pot with lid
Ingredients
- 1 tablespoon unsalted butter
- 3 tablespoons canola oil
- ¼ cup brown rice flour unbleached all-purpose flour
- 1 large yellow onion coarsely chopped
- 2 stalks celery thinly sliced
- 1 red bell pepper diced
- 2 cloves garlic cloves minced
- 2½ pounds tomatoes peeled and coarsely chopped
- 8 ounces canned tomato sauce
- 1 teaspoon minced fresh thyme or ½ teaspoon dried
- 1 small bay leaf
- ½ teaspoon black pepper
- pinch crushed red pepper flakes
- ¼ teaspoon Tabasco sauce
- 1 teaspoon brown sugar
- 1½ cups gluten-free chicken stock
- salt to taste
- cayenne pepper to taste
- 2 pounds shrimp peeled and deveined
Serve With
- cooked brown rice
- chopped parsley for garnish
Instructions
- In the Dutch oven, melt the butter with 1 tablespoon of the canola oil over medium heat. Add the brown rice flour and whisk until the flour turns golden brown and has a nutty taste, about 10 minutes. Transfer the flour mixture to a bowl and set aside.
- Heat the remaining canola oil in the Dutch oven and add the onions, celery, peppers, and garlic. Sauté until they are softened, about 3 to 5 minutes. Return the flour mixture to the pot.
- Add the tomatoes, tomato sauce, thyme, bay leaf, black pepper, red pepper flakes, hot sauce, brown sugar, and chicken stock. Stir and bring it all to a boil. Reduce heat and cook covered at a simmer for about 30 to 40 minutes. Season with salt and cayenne pepper to taste, then remove the bay leaf.
- Add the shrimp and cook until just pink, about 2 to 3 minutes. Serve immediately in bowls over rice, and garnish with the chopped parsley.
Nutrition
Calories: 487kcal | Carbohydrates: 29g | Protein: 53g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 579mg | Sodium: 2112mg | Potassium: 1249mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3650IU | Vitamin C: 93mg | Calcium: 377mg | Iron: 7mg