Shrimp Creole with Pesto Rice

Enjoy the opening of inshore shrimp season along the Gulf coast, as well as the appearance of Creole tomatoes in our local markets.


 2 Tablespoons olive oil
 1 cup diced green bell peppers
 1 cup diced celery
 1 ½ cups diced yellow onions
 1 bay leaf
 1 teaspoon dried whole-leaf sweet basil
 ½ teaspoon dried whole-leaf oregano
 ¼ teaspoon dried whole-leaf thyme
 2 teaspoons salt
 1 pinch ground black pepper
 1 Tablespoon minced fresh garlic
 2 large Creole tomatoes, peeled and diced (or 2 cups canned whole tomatoes, diced)
 2 teaspoons light brown sugar
 1 25-ounce can Blue Runner® Shrimp Creole Base
 3 cups peeled medium-sized shrimp



Heat the olive oil in a pot over high heat. Add the bell peppers, celery, onions, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear.


Reduce heat to medium-low. Add the sweet basil, oregano, thyme, salt, black pepper, and garlic. Cook for 1-2 minutes, stirring constantly.


Add the diced tomatoes and sugar. Increase heat to medium and cook, stirring occasionally, for 6-8 minutes.


Add the Blue Runner® Shrimp Creole Base and bring the mixture to a boil over high heat. Add the shrimp and return the mixture to a boil. Cook just until the shrimp are done, about 2 minutes. Remove from heat.


Serve over Pesto Rice.

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