Authentic Creole Shrimp with Crunchy Water Chestnuts Recipe

• 2 tablespoons vegetable oil
• 1 large chopped onion
• 8 cloves minced garlic
• 2 stalks chopped celery
• 4 medium chopped tomatoes
• 2 medium chopped green peppers
• 2 tablespoons tomato puree
• 1 teaspoon chili sauce
• 1/2 teaspoon dehydrated oregano
• 1 teaspoon dehydrated thyme
• 2 teaspoons Worcestershire sauce
• 1.5 liters chicken broth
• 750 g shelled shrimp
• 225 g canned chopped water chestnuts, rinsed and drained (or 225 g chopped jicama)
• 1/2 teaspoon lime juice
• Salt and freshly ground black pepper, to taste
• 750 g cooked long-grain white rice
• 1 tablespoon minced cilantro or parsley, for garnish

Heat the oil in a large saucepan, frying pan, or wok. Add the onion, garlic, celery, tomatoes, and green peppers. Sauté over medium heat until tender.

Add the tomato puree, chili sauce, oregano, and thyme. Stir constantly for 2 minutes.

Stir in the Worcestershire sauce and chicken broth. Bring to a boil and simmer over medium heat until the mixture thickens, about 30 minutes.

Add the shrimp and water chestnuts. Simmer uncovered for about 4 minutes, until the shrimp turn opaque.

Remove from heat and season to taste with additional lime juice, salt, and pepper.

Serve over or alongside hot rice on preheated plates, garnished with minced cilantro or parsley. Serve immediately.

This Creole shrimp dish features a richly reduced, spicy sauce with the delightful crunch of water chestnuts for an exotic twist.

Source: Creole Cuisine by Sue Mullin