Careme

Ingredients

• Extra Large Shell-On Pink Shrimp 21/25 Count

  3/4 pound, peeled and deveined, shells reserved optional $13.69
• Bi-color Corn

  2 ears, kernels cut off the cobs $0.79
• Organic Jasmine Thai White Rice

  2/3 cup dry $4.19
• Red Bell Peppers

  1/2 pepper, diced $3.99
• Organic Celery Hearts

  1 rib, diced $4.99
• Sweet Onion

  1/2 small onion, diced $1.43
• Grape Tomatoes, 1 PT

  1 cup, halved $3.69
• Green Onion

  2, thinly sliced $1.39
• Organic Garlic, 3 CT

  2 cloves, minced $2.89
• Cilantro Bunch

  2 tablespoons chopped, optional $1.19
• Lime

  1/2 lime, juiced $0.69
• Olive oil or neutral oil

  2 tablespoons
• Creole seasoning

  2 teaspoons, divided
• Smoked paprika

  1/2 teaspoon
• Tomato paste

  1 tablespoon
• Low-sodium chicken broth or water

  1/3 cup
• Unsalted butter

  1 tablespoon, optional
• Kosher salt and black pepper

  to taste
• Hot sauce

  to taste, for serving

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then keep covered off heat for 5 minutes.
2. While the rice cooks, peel and devein the shrimp, pat very dry, and toss with 1 teaspoon Creole seasoning, smoked paprika, a pinch of salt, and black pepper; dice the onion, celery, and bell pepper, halve the tomatoes, slice the green onions, mince the garlic, and cut the corn kernels from the cobs.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat; add the shrimp in a single layer and sauté 1 to 2 minutes per side until just opaque, then transfer to a plate so they do not overcook.
4. Reduce heat to medium and add the remaining 1 tablespoon oil; sauté the onion, celery, bell pepper, and corn for 5 to 6 minutes until the corn is bright and lightly browned at the edges.
5. Stir in the garlic, tomato paste, remaining 1 teaspoon Creole seasoning, and the tomatoes; cook 1 minute, then add the broth or water and scrape up the browned bits to make a light sauce.
6. Return the shrimp and any juices to the skillet and simmer 1 to 2 minutes, just until the shrimp are fully cooked and the sauce lightly coats everything; stir in butter if using and finish with lime juice.
7. Fluff the rice and spoon it into two shallow bowls; top with the Creole shrimp-corn skillet, sliced green onions, cilantro if using, and hot sauce at the table.