Quick Shrimp Creole

Name: Quick Shrimp Creole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Cajun
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

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

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

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.

Nutrition 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.