Dairy-Free Shrimp Creole

Ingredients

• about 450 g Shrimp
• about 790 g Diced Tomatoes
• 1 medium Onion
• 1 medium Green Bell Pepper
• 2 stalks Celery
• 4 cloves Garlic
• 2 tbsp Cajun Seasoning
• 1 cup Vegetable Broth
• 2 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 4 cups Cooked White Rice
• about 113 g Dairy-Free Cream Cheese
• 2 tbsp Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel and devein the about 450 g of shrimp if they are not already prepared. Finely dice the 1 medium onion, the 1 medium green bell pepper, and the 2 stalks of celery. Mince the 4 cloves of garlic.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 175°C / 175°C). Add the diced 1 medium onion, 1 medium green bell pepper, and 2 stalks of celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the minced 4 cloves of garlic and the 2 tbsp of Cajun seasoning to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Pour in the about 790 g of diced tomatoes, stir in the 2 tbsp of tomato paste, and add the 1 cup of vegetable broth. Stir everything together well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to medium-low (148.9-162.8°C / 150-160°C) and let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. 5Add the about 450 g of shrimp and the about 113 g of dairy-free cream cheese to the simmering sauce. Stir until the dairy-free cream cheese is melted and fully incorporated. Continue to cook, stirring gently, for 5-7 minutes, or until the shrimp are pink and opaque and the sauce has thickened slightly. The internal temperature of the shrimp should reach 63°C.
6. 6Serve the Dairy-Free Shrimp Creole immediately over the 4 cups of cooked white rice. Garnish with the 2 tbsp of chopped green onions.

Substitutions

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