Pescatarian Shrimp Creole With Rice Recipe

About this recipe

A flavorful and hearty dinner dish featuring tender shrimp in a spiced tomato-based sauce, served over fluffy rice. Perfect for pescatarians seeking a satisfying and easy-to-make meal.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 Ltr Sarwar Salad Oil
• 45 g Snapin Cinnamon Powder
• 50 g Snapin Nutmeg Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 80 g Urban Platter Cayenne Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Heat 3 tablespoons of salad oil in a large skillet over medium heat. Add 1 1/2 cups of chopped onion, 2 1/4 cups of diced celery, and 2 1/4 cups of diced green pepper. Sauté until the vegetables are softened, about 5-7 minutes.
2. 2. In a separate bowl, combine 3 1/4 cups of tomato juice, 1 1/2 cups of tomato paste, 2 tablespoons of lite salt, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of black pepper, 1/4 teaspoon of cayenne pepper, and 3 tablespoons of lemon juice. Mix well.
3. 3. Pour the tomato mixture into the skillet with the sautéed vegetables. Stir to combine and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
4. 4. Add 3 1/2 pounds of peeled and deveined shrimp to the skillet. Stir well and continue cooking until the shrimp are pink and cooked through, about 5-7 minutes.
5. 5. While the shrimp mixture is cooking, prepare 50 ounces of rice according to the package instructions.
6. 6. To serve, spoon the hot shrimp creole over the cooked rice. Serve immediately and enjoy.