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Shrimp Creole With Parsley Rice

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  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Shortening 2 Tablespoon
  Canned tomatoes 28 Ounce (1 Can)
  Canned tomato sauce 15 Ounce (1 Can)
  Worcestershire sauce 2 Tablespoon
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
  Shelled shrimp 1 1⁄2 Pound (Fresh Or Frozen)
  Chopped green pepper 1 Cup (16 tbs)
  Hot cooked rice 6 Cup (96 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)

In skillet cook onion, celery, and garlic in shortening till tender but not brown. (Electric skillet 300°.)
Add tomatoes, tomato sauce, and next 5 ingredients.
Reduce heat (220°).
Simmer, uncovered, 45 minutes.
Mix cornstarch with cold water; stir into sauce.
Cook and stir till mixture thickens and bubbles.
Add shrimp and green pepper.
Cover; simmer 5 minutes.
Combine rice and parsley.
Serve shrimp mixture with the parsley rice.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Shrimp
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 773 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 2.8 g13.9%

Trans Fat 1 g

Cholesterol 258.5 mg86.2%

Sodium 2148.7 mg89.5%

Total Carbohydrates 119 g39.7%

Dietary Fiber 8.3 g33.3%

Sugars 9.7 g

Protein 47 g94.7%

Vitamin A 56.3% Vitamin C 108.7%

Calcium 22% Iron 72.6%

*Based on a 2000 Calorie diet

Shrimp Creole With Parsley Rice Recipe