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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

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  • 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.

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  • 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.

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  • Makes 4 servings

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

290 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 145 mg cholesterol; 498 mg sodium. 295 mg potassium; 32 g carbohydrates; 2 g fiber; 5 g sugar; 21 g protein; 777 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 3 mg iron;

Reviews (1)

22 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
05/11/2013
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.