Shrimp Creole
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
Introduction
One bite and you're transported to Louisiana! One bite and you're transported to Louisiana!Number of Servings: 4
Ingredients
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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).
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).
Member Ratings For This Recipe
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MUVFASTA
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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
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KARENK63
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STACIEH40
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STUPIDMACHINE
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MALIKKAS
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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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JODAFEEN17
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COOKI3123
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VGINNY
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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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GREASE31
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55TUCKER
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CIVIAV
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SPUCCIANO
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MRSRACH821
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FUTUREHOPE49
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KOMAL53
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DIANNAWATSON1
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DBH222
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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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GARIANNA1
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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
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SUZIQUE8
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