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Shrimp Creole

  • Prep 30 min
  • Total 0 min
  • Ingredients 13
  • Servings 6

Ingredients

2
lb uncooked medium shrimp in shells, thawed if frozen
1/4
cup butter or margarine
3
medium onions, chopped (1 1/2 cups)
2
medium green bell peppers, finely chopped (2 cups)
2
medium stalks celery, finely chopped (1 cup)
2
cloves garlic, finely chopped
1
cup water
2
teaspoons chopped fresh parsley
1 1/2
teaspoons salt
1/4
teaspoon ground red pepper (cayenne)
2
dried bay leaves
1
can (15 oz) tomato sauce
6
cups hot cooked rice (page 375)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
1860mg
77%
Potassium
670mg
19%
Total Carbohydrate
57g
19%
Dietary Fiber
3g
14%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

For 3 grams of fat and 335 calories per serving, decrease butter to 1 tablespoon and use nonstick saucepan.

Directions

  • 1 Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein (see How to Devein Shrimp, page 253). Cover and refrigerate.
  • 2 In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
  • 3 Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  • 4 Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

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