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Nutrition Facts

  • One serving:
  • 3/4 cup shrimp creole with 1/2 cup rice
  • Calories:
  • 292
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 171 mg
  • Sodium:
  • 814 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 3 g
  • Protein:
  • 24 g
  • Diabetic Exch:
  • 3 very lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Contest Winning Recipe

Bacon Shrimp Creole

This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. —Jan Tucker of Virginia Beach, Virginia

SERVINGS

 6

CATEGORY

 Lower Fat

METHOD

 Stovetop - One-Dish

PREP

 25 min.

COOK

 45 min.

TOTAL

 70 min.

INGREDIENTS

  • 3/4 cup chopped onion
  • 2 celery ribs, chopped
  • 1/2 cup chopped green pepper
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup cold water, divided
  • 1/4 cup crumbled cooked bacon
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 3 cups hot cooked long grain rice

DIRECTIONS

In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
    Combine flour and remaining water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice. Yield: 6 servings.

Printed from tasteofhome.com Aug 21, 2008

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