Careme

Instructions

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1. 1.

   Prepare the vegetables:

   • Thinly slice 8 ounces green cabbage.
   • Dice 1 medium red bell pepper.
   • Dice 1/2 pound Roma tomatoes.
   • Dice 1/4 pound yellow onion.
   • Mince 2 garlic cloves.

   Keep the tomatoes and garlic separate from the cabbage, pepper, and onion.

2. 2.

   Pat 12 ounces shrimp dry and season with 3/4 teaspoon fine sea salt. Set aside while the rice starts.

3. 3.

   Rinse 3/4 cup dry rice. Bring it to a boil in a covered saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Reduce to low and simmer, covered, for 15–18 minutes, until the water is absorbed. Turn off the heat and let stand, covered, for 5 minutes.

4. 4.

   While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared cabbage, pepper, and onion with 1 teaspoon fine sea salt. Cook, stirring occasionally, for about 7 minutes, until softened and lightly browned.

5. 5.

   Stir the prepared garlic into the vegetables with:

   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon ground cayenne

   Cook for 30 seconds, then add the prepared tomatoes. Cook for about 5 minutes, until they soften and turn saucy. Transfer the vegetables to a bowl.

6. 6.

   Heat the remaining 1/2 tablespoon olive oil in the same skillet over medium-high heat. Add the seasoned shrimp in one layer and cook for about 2 minutes per side, until opaque. Return the vegetables to the skillet, add 2 teaspoons apple cider vinegar, and toss briefly to warm through.

7. 7.

   Fluff the rice and divide it between two bowls. Spoon the Creole vegetables and shrimp over the top.

Want more detail? See the temperature guide.