Easy Shrimp Creole Recipe

5 4 7
Easy Shrimp Creole Recipe
Easy Shrimp Creole Recipe photo by Taste of Home
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Easy Shrimp Creole Recipe

Read Reviews
5 4 7
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Easy Shrimp Creole in Quick Cooking January/February 2006, p33

Nutritional Facts

1 cup: 222 calories, 7g fat (1g saturated fat), 138mg cholesterol, 753mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 21g protein.

  • 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
  1. 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.
  2. Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice. Yield: 5 servings.
Originally published as Easy Shrimp Creole in Quick Cooking January/February 2006, p33

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Reviews forEasy Shrimp Creole

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rudylenak User ID: 3071215 149807
Reviewed Nov. 18, 2012

"very good add a tsp crushed red pepper"

MY REVIEW
contrarywife User ID: 2675625 61425
Reviewed Oct. 22, 2012

"Very, very good. Especially like that it's quick and flavorful."

MY REVIEW
katlaydee3 User ID: 3741999 149805
Reviewed Apr. 1, 2011

"I loved this recipe. I may add more shrimp the next time i make it since there is so much sauce."

MY REVIEW
andrewgoad User ID: 4986320 149804
Reviewed Jun. 10, 2010

"This is my fiance's favorite recipe. We make it at least once a month!"

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