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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.5
  • Total Fat: 8.8 g
  • Cholesterol: 150.0 mg
  • Sodium: 899.0 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 7.1 g
  • Protein: 33.1 g

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

Submitted by: NAPLESNANCY
New Orleans Shrimp Creole

Introduction

My son-in-law is from New Orleans and is a sensational cook. He declared this the best he's ever had. Serve over brown rice with a crisp green salad (not included in the nutritional information). My son-in-law is from New Orleans and is a sensational cook. He declared this the best he's ever had. Serve over brown rice with a crisp green salad (not included in the nutritional information).
Number of Servings: 4

Ingredients

    5 slices bacon , diced
    1/2 cup chopped yellow onion
    1/2 cup chopped green onion
    1 1/2 cups chopped green bell peppers
    1 cup chopped celery
    1 clove garlic , minced
    1 (35 ounce) can plum tomatoes , coarsely chopped,with juice (San Marzano tomatoes)
    3 tablespoons tomato paste
    1/2 cup chicken stock or 1/2 cup broth
    1/4 cup red wine vinegar
    1/2 teaspoon dry mustard
    1 teaspoon Louisana Hot sauce
    1 teaspoon salt
    fresh ground pepper
    1/2 cup dry red wine
    1 lb large raw shrimp , peeled and deveined



Tips

Depending on how much sauce you use you may have sauce leftover. Freeze it and make chicken creole. This is a thick sauce and your bowl should not be swimming in sauce.

Please do not use any tomatoes only San Marzano will make this sauce taste right.


Directions

In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.

With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.

Add onions, bell pepper, celery, and garlic and sautÚ until tender, about 6 to 7 minutes.

Add tomatoes, tomato paste, stock, vinegar, mustard, Louisiana Hot sauce, salt, and pepper.

Return bacon to pan.

Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.

Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.




Serving Size:ámakes 4 servings of 1/4 lb shrimp, 1/2 cup sauce each






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