Shrimp Creole

Shrimp Creole

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

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Lighter Shrimp Creole:
For 3 grams of fat and 335 calories per serving, decrease butter to 1 tablespoon and use nonstick saucepan.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 1860mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 22g;
Percent Daily Value*:
    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.