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Ready in 30 minutes

Creole-Style Shrimp Stew

with Roasted Garlic Aioli & Scallion Rice

Cooking time

30 minutes

Servings

4

Calories

670 /serving

They don’t call New Orleans the Big Easy for nothing. This coastal stew, inspired by the Creole cooking of Louisiana, is just as easy as can be. It features generous servings of delightfully plump pink shrimp. Expect bright and tasty tomato-based flavours, amped up with paprika and dried herbs, and beefed up with sweet pepper and celery. Serve it over white rice flecked with scallions, along with a dollop of roasted garlic aioli.

We will send you:

  • 450g Shrimp
  • 3 Scallions
  • 2 Celery stalks
  • 1 Sweet pepper
  • 1 Green pepper
  • 315g White rice
  • 20g All-purpose flour
  • 45ml Tomato paste
  • 30g Minced roasted garlic
  • 60ml Mayonnaise
  • 15g Good Ole Creole spices (sweet paprika, garlic, onion, salt, oregano, thyme, black pepper)

Contains: Eggs, Milk, Shrimp, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan (or large pot)
Oil
4 tbsp Butter
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
9 g
Sodium
930 mg
Total Carb
81 g
Sugars
4 g
Protein
24 g
Fibre
5 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 1 tbsp butter. Fluff and set aside in a warm spot.
a picture
Mise en place
Meanwhile, small-dice the celery. Core and small-dice the sweet pepper and green pepper. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pat the shrimp dry with paper towel; remove the shells from the tails.
a picture
Sauté the vegetables
In a large, high-sided pan (or large pot), heat a generous drizzle of oil on medium. Sauté the celery, sweet pepper, green pepper and white bottoms of the scallions, 4 to 6 min., until beginning to brown; season with S&P. Transfer to a bowl and reserve the pan.
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Make the stew
In the same pan, heat 3 tbsp butter on medium. Add the flour and cook, stirring frequently, 2 to 3 min., until golden brown. Add the tomato paste and spices. Cook, stirring frequently, 1 to 2 min., until dark red. Add 2 cups water and cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until combined. Return the vegetables and cook, stirring occasionally, 2 to 3 min., until softened and the stew has thickened. Add the shrimp* and cook, stirring occasionally, 3 to 4 min., until opaque and cooked through.
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Finish & serve
To the pan of stew, add ⅔ of the garlic and S&P; stir well. In a small bowl, make the aioli by combining the mayo, remaining garlic and S&P. To the pot of rice, add ½ the green tops of the scallions; stir well. Divide the rice between your bowls. Top with the stew. Garnish with the remaining green tops of the scallions. Serve the aioli on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.