Shrimp with Creole Sauce Recipe

5 2 2
Shrimp with Creole Sauce Recipe
Shrimp with Creole Sauce Recipe photo by Taste of Home
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Shrimp with Creole Sauce Recipe

Read Reviews
5 2 2
Publisher Photo
Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1 large onion, chopped
  • 1/2 cup finely chopped green pepper
  • 1 celery rib with leaves, finely chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1/4 cup water
  • 1/4 cup tomato paste
  • 2 tablespoons lime juice
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground allspice
  • 36 cooked large shrimp, peeled and deveined

Directions

In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp. Yield: 12 servings.
Originally published as Shrimp with Creole Sauce in Light & Tasty December/January 2002, p16

Nutritional Facts

3 each: 56 calories, 1g fat (0 saturated fat), 32mg cholesterol, 292mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

  • 1 large onion, chopped
  • 1/2 cup finely chopped green pepper
  • 1 celery rib with leaves, finely chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1/4 cup water
  • 1/4 cup tomato paste
  • 2 tablespoons lime juice
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground allspice
  • 36 cooked large shrimp, peeled and deveined
  1. In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp. Yield: 12 servings.
Originally published as Shrimp with Creole Sauce in Light & Tasty December/January 2002, p16

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MY REVIEW
ConnieK User ID: 282614 90462
Reviewed Jul. 5, 2012

"Too bad the rating only goes to 5 star, I would give this recipe 10 stars. Don't let the long list of ingredients scare you. This recipe comes together fairly quick and it is absolutely fabulous!!!"

MY REVIEW
BSTURNBAUGH User ID: 515442 90460
Reviewed Dec. 30, 2007

"Sounds Great. Going to make some for New Year's Eve. I'll let you know how it was."

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