Shrimp Creole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons canola oil1 large onion (about 1 1/2 cups), chopped3 stalks celery, chopped2 bell peppers, chopped2 garlic cloves, chopped1/2 teaspoon thyme1/2 teaspoon paprika1/4 teaspoon cayenne pepper1/4 teaspoon black pepper2 tablespoons tomato paste8 ounces (1 cup) tomato sauce, no salt added2 cups vegetable stock, no salt added12 ounces peeled and deveined shrimp, (18/19 count per pound)2 cups cooked brown rice
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).
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).
Nutritional Info 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
Member Reviews
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HISARTIST
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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POPEYETHETURTLE
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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JVANAM
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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INKYDINKYDOO
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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CD13862233
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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NIGHTHAWK2173
Looks like a good recipe. I was born and raised in south Louisiana. Creole cooks I know don't cook with red pepper, if you want the heat, add it at the table. Also, all my recipes, except sweets, start with chopped onion, celery, and bell pepper. Celery adds the salty flavor, without added salt. - 11/16/13
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NYREDFOX
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