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Easy Shrimp Creole

 Easy Shrimp Creole
I found this super-quick shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I’ve only had compliments whenever I’ve served it. –Jean Gauthier, Rives Junction, Michigan
5 ServingsPrep/Total Time: 25 min.


  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped green pepper
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup tomato juice
  • 1/4 cup water
  • 1/4 cup salsa
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons chili powder
  • 1-1/4 teaspoons garlic powder
  • 1/4 teaspoon pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • Hot cooked rice


  • In a large skillet, saute the onion, celery and green pepper in oil
  • for 6-7 minutes or until crisp-tender. Stir in the soup, tomato
  • juice, water, salsa, lemon juice, parsley, chili powder, garlic
  • powder and pepper. Bring to a boil. Reduce heat to medium; cover and
  • cook for 6-8 minutes or until heated through.
  • Add the shrimp; cook, uncovered, for 3-4 minutes or until heated
  • through. Serve with rice. Yield: 5 servings.

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Easy Shrimp Creole (continued)

Nutritional Facts: 1 serving (1 cup) equals 222 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 753 mg sodium, 18 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.