Shrimp Creole with Pesto Rice
Ingredients
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
Directions
1
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.
2
Reduce heat to medium-low. Add the sweet basil, oregano, thyme, salt, black pepper, and garlic. Cook for 1-2 minutes, stirring constantly.
3
Add the diced tomatoes and sugar. Increase heat to medium and cook, stirring occasionally, for 6-8 minutes.
4
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.
5
Serve over Pesto Rice.
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