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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 302.1
  • Total Fat: 4.9 g
  • Cholesterol: 129.2 mg
  • Sodium: 277.1 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 22.8 g

View full nutritional breakdown of Shrimp Creole calories by ingredient
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Shrimp Creole

Submitted by: CHEF_MEG
Shrimp Creole

Introduction

One bite and you're transported to Louisiana! One bite and you're transported to Louisiana!
Number of Servings: 4

Ingredients

    2 teaspoons canola oil
    1 large onion (about 1 1/2 cups), chopped
    3 stalks celery, chopped
    2 bell peppers, chopped
    2 garlic cloves, chopped
    1/2 teaspoon thyme
    1/2 teaspoon paprika
    1/4 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    2 tablespoons tomato paste
    8 ounces (1 cup) tomato sauce, no salt added
    2 cups vegetable stock, no salt added
    12 ounces peeled and deveined shrimp, (18/19 count per pound)
    2 cups cooked brown rice

Tips

Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.

No time to cook brown rice? Serve this dish with whole-wheat pasta!


Directions

Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.
Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes.
Serve over brown rice (nutrition info included).
Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice).





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe



  • 15 of 16 people found this review helpful
    I live in Louisiana so I know a good creole recipe and this is it. I'm looking forward to making it for my hubby. As for those who don't want the cholesterol you can use chicken. - 2/25/11

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  • Incredible!
    9 of 9 people found this review helpful
    This recipe has Attitude! My DW is nearly a shrimpoholic and we both like a bit of spicy, this satisfies it all Shrimp & veggies combine with the spices to give the recipe that Master Chef touch. A GIANT Thank You, Chef Meg!
    This deserves a Six rating.
    Later we might to add try a little fresh okra - 2/8/11

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  • Incredible!
    8 of 13 people found this review helpful
    Due to the incredibly high amount of cholesterol, zinc, & iron in shrimp I swapped out the shrimp from this dish for 1 - 2" squares of Tilapia. This recipe also works with Mahi, or Makio Shark. It also gives you the satisfaction of taking a bite out of that shark before it bites you. - 2/24/11

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  • 6 of 6 people found this review helpful
    Just a note to those of you concerned about the cholesterol in the shrimp...remember that your body needs some cholesterol to function, and your body produces it's own as well. They are a great source of Omega 3 fatty acids as well as Vitamin B-12, both protectors of the heart and arteries. - 2/29/12

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  • 5 of 5 people found this review helpful
    I'll bet this could be made like a gumbo, by throwing all ingredients into a slow-cooker and eliminating the oil. I'm trying to figure out where all the calories are coming from. Too much rice, perhaps? Regardless, I'm interested in trying this. - 7/7/11

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  • Very Good
    5 of 5 people found this review helpful
    Made this for dinner tonight and it was fantastic! It will become a staple in our house. I think it would be great with chicken too. - 2/24/11

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  • Incredible!
    5 of 5 people found this review helpful
    My husband doesn't like hot, spicy food but this passed his taste test! So easy to make and so good for you! Add some brown rice and small salad and dinner is done! - 2/24/11

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  • Incredible!
    4 of 6 people found this review helpful
    THis dish was excellent! The Kids ate it, but weren't too thrilled, I think next time I will chop the veggies a little more fine. Reminded me of Gumbo.. I threw in a few pieces of chicken breast for a different taste, I will definitely make this again! - 2/21/11

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  • Incredible!
    3 of 4 people found this review helpful
    I am recovering from open heart surgery and was thrilled to find this recipe as the result of an SP heart healthy newsletter. I love Shrimp Creole, and this recipe is wonderful! I won't make it again, though, since I've learned that shrimp is loaded with cholesterol--a "no-no" for heart patients. - 9/2/11

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  • Incredible!
    3 of 3 people found this review helpful
    Wonderful quick meal, and tasty too! - 2/25/11

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  • 3 of 4 people found this review helpful
    can't wait to try, perfect for these cold days. - 2/24/11

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  • Incredible!
    3 of 7 people found this review helpful
    THIS HAS GOT TO BE A WINNER----FOR TOMORROWS DINNER!!! - 2/24/11

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  • Incredible!
    2 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 11/23/12

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  • 2 of 2 people found this review helpful
    Yum. Make sure you use fresh or fresh frozen shrimp. It makes the dish better and I added a bit extra spice! - 11/29/11

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  • Incredible!
    2 of 2 people found this review helpful
    We made this recipe this weekend and it was REALLY yummy! Quick and easy to make, great spices, lots of veggies, and shrimp.... what's not to love! - 5/23/11

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  • Very Good
    2 of 2 people found this review helpful
    Great cajun recipe!! Makes me have a little taste of home! - 2/24/11

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  • Very Good
    2 of 2 people found this review helpful
    Very tasty - 2/24/11

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  • Incredible!
    2 of 2 people found this review helpful
    Simply loved it----Great Recipe--and low Caloried too!!! - 2/24/11

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  • Incredible!
    2 of 2 people found this review helpful
    Cook Cajun most of my life - thanks for a lower calorie version! - 2/24/11

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  • 2 of 4 people found this review helpful
    Iám not much for shrimp, but the gravy looks intriguing, so maybe I could use chicken instead.
    Thanks for the receipe. - 2/24/11

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  • Very Good
    1 of 1 people found this review helpful
    I'm from New Orleans and this was a good but needed more a bit more flavor and thickened. I replaced the tomato sauce with tomato paste and diced tomatoes. I added basil and bay leaf. I also doubled the rice. I topped with green onion like in the picture. Everybody enjoyed, even the 2 year old! - 4/21/13

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  • 1 of 2 people found this review helpful
    This recipe is great with cooked very large shrimp and double the basmati brown rice to put in the bottom of the bowl separately. I doubled the paste and added a can of seasoned diced tomatoes and 2 jalapeños. Yum! W - 8/25/12

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  • 1 of 4 people found this review helpful
    When I was growing up my mom made a dish almost just like this and guess what she was a Louisiana girl! ummmm! - 9/1/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is absolutely delicious!!! I made is without the cayenne pepper because my boyfriend is not a fan of spicey food. He loved it! One suggestion he made was trying to add pineapple to the recipe next time for a unique flavor. This would change it to more of a polynesian recipe instead of creole. - 8/15/11

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  • 1 of 4 people found this review helpful
    Only critique is - maybe shrimp is a bit high in 'harmful' cholesterol. Problem is, the ratings never say whether cholesterol is good or bad. How can we tell - 2/24/11

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