Saucy Creole Shrimp for One

"The flavours of my favourite shrimp jambalaya, but without the rice or okra common to the dish. I actually love this saucy mix on Israeli couscous or even pasta! If you can't find fish stock (I find cubes in Italian markets), use clam juice or vegetable broth. I use Recipe #471261 as my Creole seasoning."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
Ready In:
15mins
Ingredients:
5
Yields:
1 bowl
Serves:
1
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ingredients

  • 14 cup fish stock
  • 1 garlic clove, minced
  • 4 ounces medium raw shrimp, peeled and deveined
  • 1 tablespoon creole seasoning
  • 3 tablespoons tomato paste
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directions

  • Bring fish stock to a simmer in a saucepan and add the garlic.
  • Cook 1 minute, then add the shrimp and cook 1 minute more.
  • Add Creole seasoning and tomato paste and cook until thickened and shrimp are cooked through ("c" shaped - NOT "o" shaped!).
  • Pour into a bowl or over your favourite starch and enjoy.

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Reviews

  1. I used Tony Cache red creole seasoning. Way too salty! It was totally inedible and a waste of shrimp! I have always used my own seasoning and could control the salt.
     
  2. Guess what I'm eating right now? Made for Spring PAC 2012.
     
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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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