Cuban Shrimp Creole
for 4 servings
- 2 tablespoons olive oil
- ½ cup yellow onion (75 g), finely diced
- ½ cup green pepper (50 g), finely diced
- 4 large cloves garlic, minced
- 1 can tomato sauce, divided
- ½ cup dry white wine (120 mL)
- 2 tablespoons capers
- ½ teaspoon McCormick® chili powder
- ½ teaspoon McCormick® dried oregano
- ⅛ teaspoon Mccormick® ground cumin
- 1 ½ teaspoons lemon juice
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 ½ lb medium raw shrimp (650 g), peeled and deveined, tails removed
- 2 cups white rice (400 g), cooked, for serving
- 1 tablespoon fresh parsley, chopped
- Calories 400
- Fat 9g
- Carbs 47g
- Fiber 4g
- Sugar 7g
- Protein 28g
Estimated values based on one serving size.
- Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3–4 minutes.
- Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
- Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
- Stir in the shrimp, cover, and cook for 7–10 minutes, until the shrimp are cooked through.
- Serve immediately over rice, garnished with fresh parsley.