SHRIMP CREOLE

Shrimp Creole image

Provided by Barbara Kafka

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
10 cloves garlic, smashed, peeled and chopped
1 large onion, chopped
3 medium-size red bell peppers, cut in 1/4-inch dice
1 1/2 celery ribs, peeled, halved lengthwise and sliced thin
1 1/2 teaspoons dried thyme
1/4 teaspoon dried oregano
1 teaspoon chili powder, preferably without cumin
1 pound large shrimp, peeled and deveined
10 ounces plum tomatoes, cored and cut in 1/2-inch pieces
2 teaspoons hot pepper sauce
1 tablespoon fresh lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste

Steps:

Place butter in a 2 1/2-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 2 minutes.
Whisk in flour. Cook, uncovered, for 8 minutes.
Stir in garlic and onion. Cook, uncovered, for 5 minutes.
Stir in peppers, celery, thyme, oregano and chili powder. Cook, uncovered, for 3 minutes.
Remove from oven. Push vegetables toward center of dish and arrange shrimp around the inside rim. Place tomatoes over shrimp and vegetables. Cover tightly with a lid or microwave plastic wrap. Cook 2 minutes. Prick plastic to release steam.
Uncover and stir well. Re-cover and cook for 2 minutes. Prick plastic, if using, to release steam.
Remove from oven and uncover. Stir in pepper sauce, lemon juice, salt and pepper.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 815 milligrams, Sugar 8 grams, TransFat 0 grams

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