Spicy Shrimp Creole Bites

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 2 tbsp Creole Seasoning
• 2 tbsp Olive Oil
• 1 can Diced Tomatoes
• 1/2 cup Green Bell Pepper (diced)
• 1/2 cup Onion (diced)
• 2 cloves Garlic (minced)
• 1 tsp Hot Sauce
• 1 cup Cooked Rice (for serving)
• 12 count Wooden Skewers

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

Instructions

1. 1In a medium bowl, combine the about 450 g of shrimp with the 2 tbsp of Creole Seasoning and 2 tbsp of Olive Oil. Toss until the shrimp are evenly coated.
2. 2Thread the seasoned shrimp onto the 12 count wooden skewers, placing 3-4 shrimp on each skewer.
3. 3Heat a large skillet over medium-high heat (approximately 204.4°C or 200°C). Add the 1/2 cup of diced green bell pepper and the 1/2 cup of diced onion to the skillet. Sauté for 5-7 minutes, or until the vegetables begin to soften.
4. 4Add the 2 cloves of minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
5. 5Pour in the 1 can of diced tomatoes and the 1 tsp of hot sauce. Stir everything together and bring to a simmer. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld.
6. 6While the sauce simmers, cook the shrimp skewers. You can either grill them over medium-high heat (approximately 204.4°C or 200°C) or cook them in a separate non-stick skillet over medium-high heat. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
7. 7To serve, spoon the 1 cup of cooked rice into bowls. Place the cooked shrimp skewers over the rice and spoon the Creole sauce from the skillet over the shrimp.

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