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Shrimp Creole

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By Betty Crocker Kitchens
Updated Nov 4, 2010
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Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour.

Shrimp Creole

  • Prep Time 30 min
  • Total 60 min
  • Servings 6
  • Ingredients 13
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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

Instructions

  • Step 
    1
    Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  • Step 
    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.
  • Step 
    3
    Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  • Step 
    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.

Nutrition

400 Calories
9g Total Fat
22g Protein
57g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
80
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.

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