Smoking Shrimp Creole

• 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

Ingredients for 4 servings (1.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the oil in a medium skillet over medium-high heat.

   Stovetop
2. 2

   Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4–5 minutes.

3. 3

   Add the tomatoes, bay leaves, paprika, and chipotle chili.

4. 4

   Simmer the sauce, uncovered, until it is thick, 15–20 minutes, stirring it 2–3 times.

   Stovetop
5. 5

   Add the shrimp and cook, uncovered, until they are pink and firm, 5–7 minutes, depending on their size.

6. 6

   Season to taste with salt and pepper.