Shrimp Creole

I got this recipe from eatingwell.com. You can substitute shrimp with scallops. I haven't tried it yet but sounds YUMMY! NUTRITION INFORMATION: Per serving: 235 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 18 g carbohydrate; 23 g protein; 4 g fiber; 411 mg sodium; 871 mg potassium. MAKE AHEAD TIP: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 tablespoons extra virgin olive oil
• 1  onion, finely chopped
• 3  bunches chives (2 cups) or 12  scallions, finely chopped (2 cups)
• 4  shallots, finely chopped
• 6  garlic cloves, finely chopped (2 tablespoons)
• 1 -2  scotch bonnet pepper, seeded and finely chopped (or other very hot fresh chiles)
• 2  teaspoons  finely chopped fresh ginger
• 1 1⁄2 teaspoons curry powder, preferably Madras
• 3  large  ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)
• 1  cup  finely chopped fresh parsley
• 1⁄4 cup  chopped fresh cilantro
• 1  teaspoon  chopped fresh thyme or 1⁄4 teaspoon dried thyme leaves
• 1  bay leaf
• 1⁄3 cup dark rum
• 1  cup  fish stock or 1  cup bottled clam juice
• 2  tablespoons tomato paste
• 18  jumbo shrimp (about 1 1/2 pounds) or 24  large shrimp, peeled and deveined (about 1 1/2 pounds)
• 2  tablespoons lime juice, plus more to taste
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder. Cook, stirring, until just beginning to brown, 4 to 5 minutes.
3. Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf. Increase heat to high and cook, stirring, for 1 minute.
4. Stir in rum and bring to a boil.
5. Add fish stock (or clam juice) and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
6. Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper. Cover with plastic wrap; refrigerate for 20 minutes.
7. Stir the shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes.
8. Stir in the remaining 1 teaspoon garlic.
9. Taste and add more lime juice, if desired.
10. Sprinkle with the remaining 1/2 cup parsley and serve immediately.