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

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Yellow/White Onion 1kg
• - Celery
• 1kg 1kg Green Pepper
• - Cawston Press Pressed Tomato Juice
• 830G Turkish Tomato Paste, 830G
• 50G Pepper Black Ground BWFO
• - Sunita Lemon Juice Organic
• 200G Picard - Breaded Shrimp
• NaN Godavari Sona Masoori Raw Rice
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g
• 50G Top-Op Nutmeg Powder 50g
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 1 Kg Coarse Sea Salt, 1Kg

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 sea 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.