Spicy Shrimp Creole Recipe

5 3 4
Spicy Shrimp Creole Recipe
Spicy Shrimp Creole Recipe photo by Taste of Home
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Spicy Shrimp Creole Recipe

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5 3 4
Publisher Photo
“For more than 35 years, this has been our favorite shrimp dish,” says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • Dash hot pepper sauce
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional

Directions

In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 2 minutes longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired. Yield: 2 servings.
Originally published as Spicy Shrimp Creole in Cooking for 2 Fall 2008, p58

Nutritional Facts

1-1/2 cups: 253 calories, 8g fat (1g saturated fat), 168mg cholesterol, 1673mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 22g protein.

  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • Dash hot pepper sauce
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional
  1. In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 2 minutes longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
  2. Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired. Yield: 2 servings.
Originally published as Spicy Shrimp Creole in Cooking for 2 Fall 2008, p58

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EmmOswa User ID: 5476730 160460
Reviewed Jul. 17, 2012

"Made this for me and my boyfriend and we both thought that it was a hit! I added some more hot pepper sauce and omitted the Worcestershire sauce..by accident! Ooops!

I will definitely make it again. Low cal & tasty indeed."

MY REVIEW
pardeemom User ID: 6428400 173504
Reviewed Mar. 10, 2012

"Delicious! Just the right amount of heat for my family."

MY REVIEW
barbboisvert User ID: 2990948 173503
Reviewed Dec. 12, 2009

"Really tasty, easy and low calorie. How could you beat that? quick too!"

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