Creole shrimp rice with Padrón peppers

Gluten Free, Dairy Free, Soy Free

2 Servings, 620 Calories/Serving

30 Minutes

In Louisiana kitchens, the combination of onions, celery, and bell peppers is known as the “holy trinity,” the base for countless dishes. Here Chef Justine riffs on a classic jambalaya inspired by her days as a young cook working in New Orleans. The tomatoes and shrimp make this Creole, as opposed to Cajun, which traditionally uses smoked meat.

Ingredients

  • 1 to 2 shallots
  • 1 red bell pepper
  • 1 to 2 celery stalks
  • ½ pound Early Girl tomatoes
  • 1 tablespoon Oaktown Spice Shop Hot Cajun spice blend (optional)
  • 1 tablespoon tomato paste
  • ½ cup white rice
  • 10 ounces wild Gulf shrimp
  • 1 teaspoon Worcestershire sauce (contains anchovies and soy)
  • 1 teaspoon green Tabasco sauce (optional)
  • ¼ pound Padrón peppers

Instructions

1

Prep the vegetables

  • Peel and slice the shallot.
  • Remove the ribs and seeds from the red bell pepper; cut the pepper into ¼-inch pieces.
  • Cut the celery lengthwise into ¼-inch strips, then crosswise into ¼-inch-thick pieces.
  • Core and cut the tomatoes into 1-inch pieces.

2

Cook the vegetables and rice

In a pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot, pepper, celery, and as much of the Hot Cajun spice blend as you like. Season with salt. Cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the tomatoes and tomato paste and cook until the tomatoes start to break down, 4 to 5 minutes. Add the rice and 1½ cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.

3

Finish the rice

Gently fold the shrimp, Worcestershire sauce, and as much Tabasco as you like into the rice. Cook until the shrimp is opaque and cooked through, the rice is tender, and most of the liquid is absorbed, 4 to 5 minutes. While the rice finishes, prepare the Padrón peppers.

4

Cook the Padrón peppers

In a pan over high heat, warm 1 tablespoon oil until hot but not smoking. Add the Padrón peppers and cook, turning occasionally, until blistered and lightly charred, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain, and season with salt.

5

Serve

Transfer the shrimp rice to individual bowls, and serve with the Padrón peppers.

6

Chef's tip

The fried padron peppers can be served with the rice, or do as Chef Justine does, and snack on them with a glass of wine while you wait for the shrimp rice to finish cooking.

Nutrition per serving: Calories: 620, Protein: 27 g, Total Fat: 23 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 3.5 g, Cholesterol: 180 mg, Carbohydrates: 74 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1540 mg

Contains: shellfish, fish

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