Jumbo Shrimp Creole
with Green Onion Rice and Corn on the Cob
Buckle up and be ready for a wild ride to flavour town with this succulent jumbo shrimp creole. Packed full with crushed tomatoes, kidney beans, mirepoix, green bell pepper and hot sauce, this plate of deliciousness will have your taste buds hollering!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient Crevettes)
1 pièce(s)
Haricots noirs
¾ tasse(s)
Riz basmati
2 pièce(s)
Épi de maïs
1 pièce(s)
Poivron vert
170 g
Haricots verts, parés
113 g
Mirepoix
2 pièce(s)
Oignon vert
1 pièce(s)
Tomates broyées à l'ail et aux oignons
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Soya, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame)
2 pièce(s)
Concentré de bouillon de poulet
2 cs
Sauce piquante
(Peut contenir Crustacés, Moutarde, Soya, Lait, Sésame, Blé, Poisson, Oeuf, Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and broth concentrate salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, husk corn.
- Combine 1 tbsp (2 tbsp) butter and half the hot sauce in a small bowl.
- Add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat, 3-4 min.
- Once done, drain and transfer corn to a plate, spread hot sauce-butter mixture on corn and season with salt and pepper. Cover with foil to keep warm.
- Carefully dry pot with paper towels.
Confirm corn boiling time in dev
- Meanwhile, trim, then halve green beans.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- On a plate, remove and discard shrimp tails.
- Reheat the same pot (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then pepper, mirepoix and cooking wine. Season with salt and pepper. Cook, stirring occasionally, until veggies soften slightly and wine is absorbed, 4-5 min.
- Add kidney beans and their liquid, crushed tomatoes and remaining hot sauce to the same pot. Bring to a simmer.
- Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min.
- Once the broth has thickened, add shrimp and green beans. Cook, stirring occasionally, until shrimp just turn pink and beans are tender-crisp, 2-3 min.** Season with salt and pepper.
Check in dev if shrimp take longer to cook. Should beans be added with shrimp or with veg earlier. Are the green beans good in the creole or should be cooked separately? Is more water needed is simmering time good?
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls. Ladle jumbo shrimp Creole overtop.
- Sprinkle with remaining green onions.
- Serve corn on the cob alongside.