Dairy & Nut-Free Cuban Shrimp Creole

Instructions

1. 1Prepare the about 680 g Shrimp by peeling and deveining them. Place the prepared shrimp in a bowl and season them with the 1/2 teaspoon Salt and 1/4 teaspoon Black pepper.
2. 2Prepare your vegetables: finely chop the 1 medium Onion and the 1 medium Bell pepper. Mince the 4 cloves Garlic.
3. 3Heat the 2 tablespoons Olive oil in a large 30.48 cm skillet over medium heat (176.7°C / 177°C). Add the chopped 1 medium Onion and 1 medium Bell pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the minced 4 cloves Garlic to the skillet and cook for 1 minute more, until fragrant. Do not let the garlic burn.
5. 5Pour in the 1 15 oz can Tomato sauce and the 1/2 cup Dry white wine. Stir in the 1 teaspoon Cumin, 1 teaspoon Oregano, and the 1 Bay leaf. Bring the mixture to a simmer, which is when small bubbles appear and rise to the surface.
6. 6Add the seasoned about 680 g Shrimp to the simmering sauce in the skillet. Cook for 5-7 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
7. 7Carefully remove and discard the 1 Bay leaf from the skillet. Serve the shrimp creole immediately over the 4 cups Cooked white rice.

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