Shrimp Creolé

Difficulty: ★★★


  • 16 Shrimps.
  • 2 Medium onions.
  • 1  Pulpy green pepper.
  • 1 Lady’s finger.
  • 2 Celery stalks.
  • 3 Ripe tomatoes.
  • 2 Cloves of garlic.
  • Mild olive oil, 0,4º.
  • Salt.
  • White pepper.
  • 1 Cayenne pepper.
  • Parsley.
  • 200 ml. Shellfish or fish broth

Category: First course


Peel the shrimp body keeping the head and the last tail ring. Chop the onion, celery, pepper, lady’s finger and garlic into a fine brunoise. If we want to grind the sauce, it is not necessary to take great pains when chopping vegetables. Peel and remove the pips from tomatoes, chop in concasse. Heat the fish broth in a Magefesa Stainless Steel Saucepan and add the shrimp shells.
Heat the olive oil in a Magefesa Pan, brown shrimps on both sides quickly when hot. Keep them away.  We do not want to cook the shrimps; we just want to brown them so we should not heat them for a long time. Add the chopped onion and pepper; poach them over in the same pan low heat with a pinch of salt. Add the celery, lady’s finger and garlic after about 4 or 5 minutes; continue poaching about five more minutes. Put he tomatoes in and sauté all together raising slightly the heat until all the ingredients are joined. Season it with white pepper and cayenne to taste. Dip it with the hot fish stock and cook for 10 minutes.
At this point, we can crush the sauce with the help of a Magefesa blender or just leave it without pressing if we have chopped the ingredients well. Incorporate the shrimps, cook them in the sauce for 3 minutes and sprinkle with chopped parsley.  Serve together with cooked white rice.

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