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Creole Shrimp & Rice

Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons savory herb with garlic soup mix
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups hot cooked rice

Directions

  • In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Add shrimp; heat through. Discard bay leaf. Serve with rice.
    Freeze option: Stir in shrimp but do not heat through. Cool mixture; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with rice.
Nutrition Facts
1 each: 304 calories, 6g fat (1g saturated fat), 172mg cholesterol, 622mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

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