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Creole Shrimp & Rice Recipe

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Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas

This recipe is:

Healthy

Diabetic Friendly

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Creole Shrimp & Rice Recipe

Prep: 25 min. Cook: 20 min.

Yield: 4 Servings

25 20 45

Ingredients

1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons savory herb with garlic soup mix
1 teaspoon Worcestershire sauce
1 bay leaf
1/8 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Directions

In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add shrimp; heat through. Discard bay leaf. Serve with rice. Yield: 4 servings.

Nutritional Facts 3/4 cup shrimp mixture with 1/2 cup rice equals 304 calories, 6 g fat (1 g saturated fat), 172 mg cholesterol, 622 mg sodium, 34 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Originally published as Creole Shrimp & Rice in Healthy Cooking October/November 2008, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Creole Shrimp & Rice (3)

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Creole Shrimp & Rice

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Reviewed on Jan. 04, 2012 by kathyRidenour

Oh my goodness. This was sooo wonderful!! Cooked just as decribed over brown rice. WONDERFUL. We had enough for leftovers and they were even more wonderful. My husband and I eat lunch together...he came late and almost missed out... : )

Reviewed on Mar. 01, 2011 by broetchen

Look for Lipton's Recipe Secrets Savory Herb and Garlic soup and dip mix.

My daughter made this dish for our supper tonight. It needs a bit more salt and just a bit more punch so I added a few shakes of Frank's Chile with Lime sauce. It gave it the proper balance of acid to really send the flavors to the limit.