Lousiana-Style Shrimp and Rice

The weather is turning rainy and cold. I rally don't mind inclement weather; they give me a wonderful excuse to curl up with tea and a book, or hot chocolate and a scary movie, or make a delicious and spicy dinner.

I am still adjusting to spice; I grew up not being able to tolerate much more than black pepper, to be honest. I have since welcomed in jalapeño and cayenne, and developed a love for Indian curry spice blends. Still, despite having a lower heat tolerance than most, I really like spicy foods (just need to be able to control the level). So here is my Louisiana-inspired shrimp and rice starring creole seasoning and cayenne pepper in a tomato sauce with garlic, bell pepper, and scallions. Simple, spicy, delicious. Enjoy!

Ingredients:

1/2 cup rice

1 red bell pepper, diced

1 ounce scallions, sliced- reserve the dark green for garnish

1 clove garlic, minced

1/2 pound shrimp, peeled and deveined

creole seafood seasoning, 1 1/2 teaspoons

cayenne to taste

1 8 ounce can tomato sauce

salt, pepper, oil

Method:

In a small pot, combine the rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil then cover and reduce to a simmer. Cook for 17 minutes, or until the water is absorbed and the rice is tender. Set aside.

Meanwhile, pat the shrimp dry. Heat one tablespoon of oil over a medium skillet over medium high heat. Add the shrimp, 1/2 teaspoon of creole seasoning and salt, cayenne and pepper to taste. Cook until the shrimp are pink and cooked through; about 2 minutes. Remove to a plate and set aside.

Add another tablespoon of oil to the skillet and add the scallion whites and red pepper; salt and pepper to taste. Cook until tender, about 5 minutes. Add the garlic and creole seasoning and cook a further minute until fragrant. Add the tomato sauce and 2/3 cup water. Simmer the sauce until slightly thickened; around 5 minutes. Add the shrimp and taste and adjust for seasoning. Serve a top a bed of rice and garnish with reserved scallions. Enjoy!

Comments

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