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Shrimp Creole
Ingredients
-
1
pound fresh or frozen medium shrimp in shells
-
1
medium onion, chopped (1/2 cup)
-
1/2
cup chopped celery
-
1/2
cup chopped green sweet pepper
-
2
cloves garlic, minced
-
2
tablespoons butter or margarine
-
1
ounce can diced tomatoes, undrained
-
1/2
teaspoon paprika
-
1/4
teaspoon salt
-
1/8
- 1/4
teaspoon cayenne pepper
-
2
tablespoons snipped fresh parsley
-
2
cups hot cooked rice
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
3. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice.
4. Makes 4 servings
From the Test Kitchen
- Variation Fish Creole:Prepare as above, except substitute 12 ounces fresh or frozen skinless, firm-fleshed fish fillets (such as catfish, cod, or grouper) for the shrimp. Thaw fish, if frozen. Rinse fish and cut into 1-inch pieces. Add fish to tomato mixture with parsley. Cook, stirring frequently, about 3 minutes or until fish begins to flake when tested with a fork.Per 1 cup fish mixture + 1/2 cup rice: 269 cal., 7 g total fat (3 g sat. fat), 52 mg chol., 418 mg sodium, 31 g carbo., 2 g dietary fiber, 18 g protein.Daily Values: 14% vit. A, 55% vit. C, 8% calcium, 7% iron.Exchanges: 1 Vegetable, 1 1/2 Starch, 2 Very Lean Meat, 1 Fat
Nutrition Facts
(Shrimp Creole)
- Servings Per Recipe 4,
- Calories 290,
- Protein (gm) 21,
- Carbohydrate (gm) 32,
- Fat, total (gm) 8,
- Cholesterol (mg) 145,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 5,
- Vitamin A (IU) 777,
- Vitamin C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 498,
- Potassium (mg) 295,
- Calcium (DV %) 111,
- Iron (DV %) 3,
- Vegetables () 1,
- Starch () 2,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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In reply to review from mrslynbrenneman, the reason yours was soupy is because this recipe leaves out some ingredients. This recipe is in their cookbook. the last step you mix in tblsp of flour in cup of water, when you add theshrimp..It is great!
7/2/2011 07:10:34 PM Report AbuseI love shrimp and I enjoyed this recipe. My husband said it's very delicious. I served this with mashed cauliflower. I have one comment though, when I stir in the shrimp after the sauce has been thickened, it became watery. I wanted it to be thick just like the picture here. Any suggestions?? Aside from that, the taste was very good. I'll keep this recipe for good.
3/4/2011 07:40:46 AM Report AbuseThis was super easy and very delicious.
12/27/2010 09:08:34 PM Report AbuseThis was a very easy dish to make! My husband loved it!
12/19/2009 05:29:38 PM Report AbuseAbsolutely the best dish ever! I am an avid cook and entertain often. This recipe is super easy and delicious!
10/24/2009 08:21:20 AM Report Abuse