Quick Shrimp Creole Recipe
Quick Shrimp Creole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups uncooked instant brown rice
  • 3 tablespoons canola oil
  • 2 medium onions, halved and sliced
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1/2 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried oregano
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • Louisiana-style hot sauce, optional

Directions

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce. Yield: 6 servings.
Originally published as Quick Shrimp Creole in Simple & Delicious December/January 2016

Nutritional Facts

1 cup shrimp mixture with 2/3 cup rice (calculated without hot sauce): 356 calories, 10g fat (1g saturated fat), 92mg cholesterol, 588mg sodium, 48g carbohydrate (6g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

  • 3 cups uncooked instant brown rice
  • 3 tablespoons canola oil
  • 2 medium onions, halved and sliced
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1/2 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried oregano
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • Louisiana-style hot sauce, optional
  1. Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
  2. Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
  3. Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce. Yield: 6 servings.
Originally published as Quick Shrimp Creole in Simple & Delicious December/January 2016

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