The Creoles alone cannot lay claim to this recipe. Credit for the crowning glory of this dish goes to Belize, home of Marie Sharp's Habanero Pepper Sauces.
Garlic Creole Shrimp with Lemon over Spicy Herb Butter Rice with Marie Sharp’s Garlic Habanero Sauce
- 1 pound 16/20 P&D shrimp
- 1 ½ tablespoon minced garlic
- 1 tablespoon Creole seasoning
3 tablespoon Marie Sharp’s Garlic Habanero Pepper Sauce
- 1 red bell pepper, finely chopped
- 2 tablespoon canola oil
- Juice of 2 lemons
- ¼ cup chopped parsley
- 2 cup Basmati rice
- 1 cup chicken stock
- 1 teaspoon garlic, minced
- 3-4 basil leaves, roughly torn
- ½ teaspoon chopped parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper
- 2 tablespoon salted butter
2 tablespoon Marie Sharp’s Garlic Habanero Pepper Sauce
- Salt & fresh ground black pepper
- Make the rice by heating the butter on low heat in a medium sauce pan.
- Add chopped garlic and sauté until golden. Once done add the dried oregano and red pepper flakes, and sauté for about 2 minutes more.
- Add the stock and bring to a boil. Add the rice and lower heat to a simmer and cook for 20 minutes or until rice is tender. Remove from heat and allow to rest.
- Meanwhile, in a bowl, toss the shrimp with the garlic, Creole seasoning, Marie Sharp’s Garlic Habanero Pepper Sauce, and bell pepper.
- In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley.
- Add the parsley, basil, and hot sauce to the rice, fluff and season.
- Transfer the rice to a serving
bowl and top with Creole shrimp. Enjoy.