Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
1 1/2 lbs (680 g) large shrimp, peeled and deveined
2 cups (390 g) long-grain white rice
4 cups (1 L) water or chicken broth
1/4 cup (60 ml) olive oil
1 large onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced (optional)
1 14-oz (400 g) can of crushed tomatoes
1/2 cup (125 ml) dry white wine
1 tsp (5 g) ground cumin
1 tsp (5 g) paprika
1/2 tsp (2.5 g) dried oregano
Salt and freshly ground black pepper to taste
1 cup (150 g) frozen peas, thawed
1/4 cup (4 g) fresh cilantro, chopped
1 lime, cut into wedges
Preparation:
- Prepare the rice: In a medium saucepan, combine the rice and water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed. Fluff with a fork and set aside.
- Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the chopped onion and green bell pepper, and cook for 5-7 minutes, occasionally stirring, until the vegetables are softened.
- Add the garlic and jalapeno pepper (if using) to the skillet, and cook for an additional 1-2 minutes, until fragrant.
- Stir in the crushed tomatoes, white wine, cumin, paprika, and oregano. Season with salt and black pepper to taste. Bring the mixture to a simmer, and cook for 10-15 minutes, allowing the flavours to meld and the sauce to thicken slightly
- Add the shrimp to the skillet, and cook for 5-7 minutes until the shrimp are pink and cooked through. Stir in the thawed peas, and cook for an additional 2-3 minutes until heated through.
- Taste the sauce and adjust the seasoning if necessary. Remove from heat and stir in the chopped cilantro.
- To serve, spoon the cooked rice onto plates or into shallow bowls. Top with the Cuban shrimp creole and garnish with lime wedges. Enjoy!