I made this delicious Creole shrimp recipe inspired by Paul Prudhomme’s recipes with little variations. And indeed, it is a light and delicious recipe, to feast absolutely without complexes!
There are only good things. I accompanied them with Basmati rice, you can also opt for Thai rice or brown rice.
They are above all chilli shrimp , you can use your choice of a small dried chilli to let infuse in the sauce, or already ground chilli to mix with the tomatoes (it has the advantage of being dosed according to your preferences).
Ingredients
1 kg of shrimp (weight of unshelled shrimp)
2 onions
1 fresh green onion
2 bay leaves
1 lime
700g tomatoes
Half a teaspoon of grated nutmeg
Thyme
A small dried pepper or hot pepper powder (from the spice island)
A bunch of parsley
Preparation
Shell the shrimp and keep them cool.
Wash the lime well. Grate the zest (I don’t) and squeeze out the juice. Peel and mince the three onions (the two normal + the fresh).
Cut the tomatoes into small cubes. Grate the garlic clove.
In a sauté pan, brown the onions for a few minutes. Add the diced tomatoes, garlic, bay leaf, nutmeg, dried chili or chilli powder (quantity according to taste). Also add the lime zest if you like.
Season with salt and pepper.
Let this preparation simmer over low heat for a quarter of an hour: The water in the tomatoes must have evaporated to make room for a thicker sauce. So add the lime juice, then the shrimp. Coat them with sauce and let them heat for two minutes, no more, they must not shrink.
Sprinkle with chopped parsley and serve the Creole shrimp immediately.
Shrimp Creole Recipe Paul Prudhomme
Ingredients
- 1 kg of shrimp (weight of unshelled shrimp)
- 2 onions
- 1 fresh green onion
- 2 bay leaves
- 1 lime
- 700g tomatoes
- Half a teaspoon of grated nutmeg
- Thyme
- A small dried pepper or hot pepper powder (from the spiceisland)
- A bunch of parsley
Instructions
- Shell the shrimp and keep them cool.
- Wash the lime well. Grate the zest and squeeze out the juice. Peel and mince the three onions (the two normal + the fresh).
- Cut the tomatoes into small cubes. Grate the garlic clove.
- In a sauté pan, brown the onions for a few minutes. Add thediced tomatoes, garlic, bay leaf, nutmeg, dried chili or chilli powder (quantity according to taste). Also add the lime zest if you like.
- Season with salt and pepper.
- Let this preparation simmer over low heat for a quarter of an hour: The water in the tomatoes must have evaporated to make room for athicker sauce. So add the lime juice, then the shrimp. Coat them with sauce andlet them heat for two minutes, no more, they must not shrink.
- Sprinkle with chopped parsley and serve the Creole shrimp immediately.
