Ingredients:
1 lb shrimp, peeled and deveined
1/2 lb scallops
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup chicken broth
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon cayenne pepper (optional, for heat)
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cooked rice (for serving)
Directions:
I. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
II. Stir in the minced garlic and cook for another minute until fragrant.
III. Add the diced tomatoes, tomato sauce, chicken broth, and tomato paste to the skillet. Stir in the smoked paprika, thyme, cayenne pepper (if using), bay leaf, salt, and pepper. Bring to a simmer.
IV. Allow the sauce to simmer gently for 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
V. Add the shrimp and scallops to the sauce, stirring to coat. Cook for 5-7 minutes, or until the seafood is cooked through and tender.
VI. Remove the bay leaf and discard. Serve the Seafood Creole over a bed of cooked rice, garnished with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 350 kcal per serving
Servings: 4
