Cuban Shrimp Creole
This Cuban-inspired dish features succulent shrimp in a spicy tomato-based sauce with cumin, paprika, and green bell peppers. Serve over a bed of fluffy white rice for a hearty and flavorful meal that will transport you to Havana.
Instructions
- 1
Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3–4 minutes.
- 2
Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
- 3
Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
- 4
Stir in the shrimp, cover, and cook for 7–10 minutes, until the shrimp are cooked through.
- 5
Serve immediately over rice, garnished with fresh parsley.
- 6
Enjoy!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (16)
- •2 tablespoons olive oil
- •½ cup finely diced yellow onion
- •½ cup finely diced green bell pepper
- •4 large cloves garlic, minced
- •1 can tomato sauce, divided
- •½ cup dry white wine
- •2 tablespoons capers
- •½ teaspoon McCormick® chili powder
- •½ teaspoon McCormick® dried oregano
- •⅛ teaspoon Mccormick® ground cumin
- •1 ½ teaspoons lemon juice
- •½ teaspoon kosher salt, plus more to taste
- •¼ teaspoon freshly ground black pepper
- •1 ½ lb medium raw shrimp, peeled and deveined, tails removed
- •2 cups cooked white rice, for serving
- •1 tablespoon finely chopped fresh parsley