Shrimp Creole

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

Shrimp Creole
SERVINGS
4
PREP TIME
25 mins
Ingredients
  • 1 pound fresh or frozen medium shrimp in shells
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped celery
  • 1/2 cup chopped green sweet pepper
  • 2 cloves garlic, minced
  • 2 tablespoons butter or margarine
  • 1 ounce can diced tomatoes, undrained
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8- 1/4 teaspoon cayenne pepper
  • 2 tablespoons snipped fresh parsley
  • 2 cups hot cooked rice
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Directions
1. 
Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. 
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.
3. 
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.
4. 
Makes 4 servings

Variation

  • 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 information

Per Serving: cal. (kcal) 290, Fat, total (g) 8, chol. (mg) 145, sat. fat (g) 3, carb. (g) 32, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 21, vit. A (IU) 777, vit. C (mg) 34, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 498, Potassium (mg) 295, calcium (mg) 111, iron (mg) 3, Vegetables () 1, Starch () 2, Very Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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