Cuban Shrimp in Creole Sauce
Tender shrimp simmered in a spiced tomato-pepper sauce with habanero heat and a splash of vinegar. Served over crackers for dipping or as-is for a quick weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 218
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 whole red bell pepper, diced
- 1 can (14.5 oz) canned crushed tomatoes
- ½ whole habanero pepper, minced
- 2 tbsp white vinegar
- 8 whole saltine crackers
Instructions
- 1
Heat olive oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Add diced red pepper and minced habanero, sauté for 2 minutes until fragrant and pepper softens slightly.
- 3
Add shrimp in a single layer, sear without stirring for 2 minutes until edges turn opaque and pink.
- 4
Pour in crushed tomatoes and vinegar, stir gently to combine, then simmer for 4 minutes.
- 5
Season with salt and black pepper to taste, then remove from heat.
- 6
Serve the shrimp and sauce in a shallow bowl with saltine crackers on the side for dipping.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- sharp knife
- cutting board
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