CBG Shrimp Creole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs. uncooked medium shrimp in shells, thawed if frozen1 tbsp. unsalted butter3 medium onions, chopped (1 1/2 cups)2 medium green bell peppers, finely chopped (2 cups)2 medium celery stalks, finely chopped (1 cup)2 cloves garlic, finely chopped1 cup water2 teaspoons chopped fresh parsley1 1/2 teaspoons salt1/4 teaspoon ground red pepper (cayenne)2 dried bay leaves1 can (15 oz) tomato sauce
Thaw frozen shrimp.
In 3-quart saucepan, spray bottom with non-stick cooking spray. Add butter and melt over medium heat. Cook onions, peppers, celery and garlic, about 10 minutes, stirring occasionally, until onions are tender.
Stir in remaining ingredients except shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4-6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve over rice.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SCARLETT320.
In 3-quart saucepan, spray bottom with non-stick cooking spray. Add butter and melt over medium heat. Cook onions, peppers, celery and garlic, about 10 minutes, stirring occasionally, until onions are tender.
Stir in remaining ingredients except shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4-6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve over rice.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SCARLETT320.
Nutritional Info Amount Per Serving
- Calories: 229.2
- Total Fat: 4.8 g
- Cholesterol: 234.8 mg
- Sodium: 1,245.8 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.8 g
- Protein: 32.8 g
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