Healthy Grilled Shrimp Recipe – Shrimp Creole
This is one of the most vibrant and delicious shrimp recipes which is typically Caribbean. The grilled shrimp are served sit ha spicy tomato creole sauce enlivened with hot chilies. If you can get them, the Scotch bonnet chilies are the best ones to use. They are now sold in some supermarkets around the country.
Ingredients:
- 454g raw jumbo shrimp, shelled
- Juice of 2 limes
- 1 clove garlic, crushed
- Freshly ground black pepper
- 2 tbsp chopped coriander / cilantro leaves
- 170g dry long grain rice
- Fresh coriander and lime wedges, chopped, to serve
For the Creole sauce:
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 284 ml chicken stock
- 454 g ripe tomatoes
- 1 hot red chili, deseeded and finely chopped
- Salt and freshly ground black pepper
- 1 tbsp chopped coriander leaves
- A dash of West Indian hot pepper sauce, optional
Make the creole sauce. Put the onions, garlic and chicken stock in a saucepan. Cover the pan and bring to the boil. Boil for 5-10 minutes, until the onions are tender, golden and syrupy.
Add the tomatoes, and chili, season with salt and pepper and stir in the coriander. Simmer for about 20 minutes, until the sauce has reduced. If wished, add a dash of hot pepper sauce (to taste).
Meanwhile, put the shelled shrimp in a bowl with the lime juice, garlic, black pepper and coriander. Marinate for about 30 minutes.
Put the marinated shrimp in a foil lined grill pan, brush with any remaining marinade and cook under a hot grill, turning occasionally, until they turn pink and are slightly charred. Any grilled shrimp recipe will come to life if you brush your shrimp with a tasty marinade.
Cook the rice in boiling salted water until tender, then drain well. Serve the grilled shrimp on a bed of boiled rice with the creole sauce. Sprinkle with more coriander and garnish with lime wedges.
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