Cookbook:Smoking Shrimp Creole

| American cuisine | Southern U.S. cuisine

Ingredients

 * 1 teaspoon canola oil
 * ¾ cup chopped onion
 * 1 small seeded green bell pepper
 * 1 small celery rib, thinly sliced
 * 2 teaspoons finely chopped garlic
 * 1 can (14 ounces) crushed tomatoes
 * 2 bay leaf
 * 1 teaspoon ground paprika
 * ¼–½ ground chipotle chili
 * ¾ pound small or medium shrimp, shelled
 * Salt
 * Freshly-ground black pepper
 * 2 cups cooked long-grain brown rice

Procedure

 * 1) Heat the oil in a medium skillet over medium-high heat.
 * 2) Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4–5 minutes.
 * 3) Add the tomatoes, bay leaves, paprika, and chipotle chili.
 * 4) Simmer the sauce, uncovered, until it is thick, 15–20 minutes, stirring it 2–3 times.
 * 5) Add the shrimp and cook, uncovered, until they are pink and firm, 5–7 minutes, depending on their size.
 * 6) Season to taste with salt and pepper.

Notes, tips, and variations

 * Serve over cooked brown rice.