These shrimps à la créole are very surprising because before I made them I could never imagine that lime (or lemon) can couple well with tomato. The result is very good and this recipe is worth making; moreover it’s very easy and quick to make! So enjoy a dish that’s surprising and tasty!
Also available in different formats :-)
In two words:
“A good dream worth always more than a bad possession”.
difficulty – easy
preparation– 10’
cooking - 10′
serves - 2
Ingredients
- 10 medium size shrimps (fresh or frozen)
- ½ onion of medium size
- 1 medium size clove of garlic
- ½ red pepper of a big size
- 100ml of tomato puree
- 50ml of hot water
- zest of half a lime (*)
- juice of half a lime (*)
- 1 bay leaf of medium size
- 1 teaspoon of thyme
- 2 teaspoons of olive oil
- 1 small pili-pili pepper
- ½ teaspoon of fleur de sel or coarse salt
- 10 turn mills of Kampot black pepper
- just a little bit of freshly grated nutmeg
Steps
- Peel and chisel the onion
- Slice the pepper in vertical slices and then in three
- Press the garlic or slice it in small dices
- Peel shrimps and remove their tails, if they are fresh
- Heat-up a pan
- Add the onion and stir until its humidity evaporates
- Add the olive oil and stir in the onion until it becomes a bit brown
- Add the garlic and stir in with onion
- Add the red pepper and stir until they lose their crunchiness
- Add “pili-pili” pepper and stir (**)
- Ajoutez les crevettes et faites-les revenir ; si elles sont congelées il faut attendre qu’elles décongèlent dans la poêle et que l’eau s’évapore
- Add the thyme and the bay leaf and stir again
- Add the zest of the lime and stir
- Add the tomato puree and stir again
- Add the lime juice and stir
- Grate a bit of nutmeg and stir
- Add the hot water and stir again
- Add salt and pepper and stir one last time
- Cook in low heat until there is no more water
- Serve with spaghettis or linguines
- Enjoy!
Inspiration
Recipe Weight Watchers (***)
(*) You can also use a lemon if you don’t have lime, the result is also good; but it’s true that it’s best with lime.
(**) The more you stir in the spices the spicier the food becomes.
(***) I will put you the exact reference as soon as I have access to my book again.
o-o C'est si bon ! o-o
