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Quick Shrimp Creole

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL
Quick Shrimp Creole Recipe photo by Taste of Home

Ingredients

  • 3 cups uncooked instant brown rice
  • 3 tablespoons canola oil
  • 2 medium onions, halved and sliced
  • 1 medium sweet red pepper, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1/2 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried oregano
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • Louisiana-style hot sauce, optional

Directions

  1. Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
  2. Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
  3. Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

Nutrition Facts

1 cup shrimp mixture with 2/3 cup rice (calculated without hot sauce): 356 calories, 10g fat (1g saturated fat), 92mg cholesterol, 588mg sodium, 48g carbohydrate (6g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

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