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Shrimp Creole

  Margarine/Butter 2 Tablespoon
  Green pepper 1 Large, diced to make 1 cup
  Celery ribs 2 , thinly sliced to make 1 cup
  Onion 1 Medium, chopped to make 1/2 cup
  Dried oregano leaves 1⁄2 Teaspoon, crushed
  Garlic powder/2 cloves fresh garlic , minced 1⁄4 Teaspoon
  Ground red pepper/Cayenne 1⁄8 Teaspoon
  Tomato juice 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Large shrimp 1 Pound, shelled and deveined
  Cooked parboiled rice 4 Cup (64 tbs), hot
  Green onion 1 , sliced (For Garnish)

1. In a large soup pot or casserole, melt the margarine or butter.
2. When hot, add vegetables, herbs and spice.
3. Saute until vegetables are limp.
4. Reserving ½ cup tomato juice, pour the remaining 1 cup into the pan and stir.
5. Heat and bring to a boil, stirring frequently.
6. Simmer, covered, for 5 minutes until vegetables are cooked and flavors have blended.
7. To the boiling liquid, add the shrimp.
8. Blend cornstarch in reserved ½ cup tomato juice and stir into the stew.
9. Reduce heat and simmer for 5 to 7 minutes, stirring constantly, until shrimp are pink and stew is thick.

10. Divide the hot cooked rice equally among 4 dinner bowls.
11. Ladle the hot stew over the rice

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 452 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 1.6 g8.2%

Trans Fat 0.1 g

Cholesterol 172.4 mg57.5%

Sodium 206.1 mg8.6%

Total Carbohydrates 63 g20.9%

Dietary Fiber 3.6 g14.2%

Sugars 7.2 g

Protein 29 g58.5%

Vitamin A 26.9% Vitamin C 102%

Calcium 13.7% Iron 32.7%

*Based on a 2000 Calorie diet

Shrimp Creole Recipe