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Shrimp Creole

Makes: 4 servings
Prep 25 mins Cook 15 mins
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 KitchenFish 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,
  • cal. (kcal) 290,
  • Fat, total (g) 8,
  • chol. (mg) 145,
  • sat. fat (g) 3,
  • carb. (g) 32,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 21,
  • vit. A (IU) 777,
  • vit. C (mg) 34,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 498,
  • Potassium (mg) 295,
  • calcium (mg) 111,
  • iron (mg) 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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