Shrimp Creole

Enjoy this hearty shrimp and veggie creole served with rice that’s ready in an hour – perfect for a dinner.

  • prep time 30 min
  • total time 60 min
  • ingredients 13
  • servings 6

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    160mg
    160%;
    Sodium
    1860mg
    1860%;
    Total Carbohydrate
    57g
    57%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    50%;
    Calcium
    8%;
    Iron
    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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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