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Creole Shrimp & Rice

 Creole Shrimp & Rice
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
4 ServingsPrep: 25 min. Cook: 20 min.

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,

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Creole Shrimp & Rice (continued)

Nutritional Facts: 34 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.