Creole Shrimp in a Creamy Coconut Tomato Sauce
DATE: September 27, 2022
- Serves: 4
Featured product
House of the Rising Spice
Creole Spice
FOR THE SHRIMP
- 1 lb. peeled and de-veined shrimp, 16-20 count
- 1 tbsp olive oil
- 2 tbsp Healthy On You® House of the Rising Spice Creole Spice blend
- ½ tsp sea salt
FOR THE SAUCE
- ½ lb. linguini or spaghetti pasta
- 2 tbsp olive oil
- ½ large onion, diced
- 4 garlic cloves, minced
- 1 cup fire roasted peppers, chopped (you can buy these already roasted)
- 1 28 oz. can of tomato puree (I use Pom brand)
- 1 cup coconut cream
- 1 tsp sea salt and fresh ground pepper to taste
- green onions, chopped for garnish
Directions
- In a medium-sized bowl, coat the shrimp with olive oil and season with salt and the House of the Rising Spice Creole Spice Blend, set aside for while you start the sauce.
- In a 12 inch cast iron pan, heat the olive oil over medium heat and add the onions. Cook until translucent 3-5 minutes.
- Add the garlic and cook another two minutes; add the chopped roasted peppers, tomato sauce, a tsp of sea salt.
- Bring to a boil, reduce the heat, cover cook for 15 mins
- In the meantime, cook the shrimp. If sauteeing, add the shrimp to a hot skillet and sear on both sides, 2-3 minutes. If using a grill or indoor grill, skewer and add to a hot grill for 2 minutes per side. When finished set aside.
- When done, whisk the coconut cream into the sauce and continue cooking for 5 additional minutes.
- In the meantime, cook the pasta per instructions, drain and set aside.
- Taste the sauce and adjust the salt and pepper if needed. Add the cooked, drained pasta and toss. Cover completely with the sauce.
- Add the shrimp to the top of the sauce and garnish with the chopped green onions.
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