Family Best Time >> Food

Creole shrimps with crunchy water chestnuts


Ingredients:4/6 persons²
  • vegetable oil
    2 tablespoons
  • large chopped onion
    1
  • minced garlic
    8 cloves
  • Creole shrimp with crunchy water chestnuts
    2
  • medium chopped tomatoes
    4
  • medium chopped green peppers
    2
  • tomato puree
    2 tablespoons
  • chilli sauce
    1 teaspoon
  • dehydrated oregano
    1/2 teaspoon
  • Dehydrated thyme
    1 teaspoon
  • Worcestershire sauce
    2 teaspoons
  • chicken broth
    1.5 liters
  • Shelled shrimp
    750 g
  • canned chopped water chestnuts, rinsed and drained or 225g chopped jimaca
    225g
  • lime juice
    1/2 teaspoon
  • salt and freshly ground black pepper
  • cooked long white rice
    750 g
  • minced cilantro or parsley to garnish.
    1 tablespoon


Preparation:


    Creole shrimps with crunchy water chestnuts

    Difficulty:[usr 3]

    Heat the oil in a large saucepan, frying pan or wok. Add onion, garlic, celery, tomatoes and peppers; fry over medium heat until all ingredients are tender. Add the tomato puree, chilli, oregano and thyme; mix, stirring constantly for 2 minutes.

    Stir in Worcestershire sauce and chicken broth; bring to a boil over medium heat until mixture thickens, about 30 minutes.

    Add shrimp and water chestnuts and simmer, uncovered, about 4 minutes, until shrimp turn opaque.

    Remove from the heat and season to taste with a little more lime juice, salt and pepper.

    Present on or under a piece of rice in preheated plates and sprinkle with cilantro or parsley.

    Serve immediately.

    In this version of Creole shrimp, the liquid is reduced until the sauce thickens and is sufficiently spicy. The crunchy water chestnuts add an oriental touch to this dish.

    Creole shrimps with crunchy water chestnuts

    Source:Creole Cuisine (Sue Mullin)