Creole Shrimp & Rice

A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou.

Recipe from Family Circle
Creole Shrimp & Rice
15 mins
by 4.0 36  people
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  • 3 tablespoons vegetable oil
  • 3/4 pound large shrimp, shelled and deveined
  • 3 teaspoons Creole seasoning (such as McCormick)
  • 2 large green peppers, seeded and chopped
  • 1/2 large onion, chopped
  • 3 ribs celery, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 1/2 cups cooked white rice
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Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
Add remaining tablespoon oil, the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet. Add tomatoes and remaining 2 teaspoons Creole seasoning. Break up tomatoes with the back of a wooden spoon. Simmer, covered, for 5 minutes.
Stir in shrimp and heat through. Serve with cooked rice.

nutrition information

Per Serving: cal. (kcal) 504, Fat, total (g) 12, chol. (mg) 126, sat. fat (g) 2, carb. (g) 77, fiber (g) 5, pro. (g) 22, sodium (mg) 919, Percent Daily Values are based on a 2,000 calorie diet
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