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Shrimp Creole

Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour.

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( 17 Ratings)

17 Ratings

5 Stars 65%

4 Stars 18%

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

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Prep Time 30 min
Total Time 60 min
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

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Directions

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.

EXPERT TIPS

Expert Tips

For 3 grams of fat and 335 calories per serving, decrease butter to 1 tablespoon and use nonstick saucepan.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 8/13/2012 3:55:22 PM REPORT ABUSE Mayp27 said:

Rating:

This was sooooo easy and delicious! I added green and red peppers for some color

This reply was: Helpful Inspiring

Posted 12/8/2011 8:18:04 PM REPORT ABUSE Michele W. said:

Rating:

One of my family favorites. Even my young kids ask me to make this recipe. I usually add a little Tabasco to my portion because I'm cooking for a young audience. Over some brown rice it's great!

This reply was: Helpful Inspiring