Shrimp Creole

Shrimp, green sweet pepper, and tomatoes combine to create a saucy recipe to serve over rice.

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4.5 by 31 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 15 mins

Shrimp Creole

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

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

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Nutrition Facts (Shrimp Creole)

  • Per serving:
  • 290 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 145 mg chol.,
  • 498 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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Reviews (1)

31 Ratings
1595 Days Ago
I have made this recipe many, many times from the cookbook. This is the recipe that I have used but the canned tomato is a 14.5 ounce diced tomato. You can also double this recipe.

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