Cuban Shrimp Creole

Name: Cuban Shrimp Creole
Total time: 30
Yield: 4
Ingredients: 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

Recipe by Ivan Diaz from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

•

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

Instructions

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.
Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
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.
Stir in the shrimp, cover, and cook for 7–10 minutes, until the shrimp are cooked through.
Serve immediately over rice, garnished with fresh parsley.
Enjoy!