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Shrimp Creole #3

Shrimp Creole #3 recipe image
This classic Shrimp Creole offers a vibrant burst of flavor with its rich, tomato-based sauce and aromatic blend of Creole spices. The dish combines tender shrimp with saut&# 195;©ed onions, bell peppers, and celery, creating a hearty yet light meal that is perfect for weeknight dinners. The heat from the red pepper adds a pleasant kick, while the herbs provide depth and complexity. Serve this satisfying dish over hot rice for a complete, home-style experience that brings the warmth of New Orleans to your table. It’s an excellent choice for those looking for a flavorful, approachable seafood recipe.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 92.4
Dietary: Diabetic, Vegan
Description
This classic Shrimp Creole offers a vibrant burst of flavor with its rich, tomato-based sauce and aromatic blend of Creole spices. The dish combines tender shrimp with saut&# 195;©ed onions, bell peppers, and celery, creating a hearty yet light meal that is perfect for weeknight dinners. The heat from the red pepper adds a pleasant kick, while the herbs provide depth and complexity. Serve this satisfying dish over hot rice for a complete, home-style experience that brings the warmth of New Orleans to your table. It’s an excellent choice for those looking for a flavorful, approachable seafood recipe.
Ingredients
  • 1 tablespoon Reduced calorie margarine
  • 2 cup Finely chopped onions
  • 1/2 cup Finely chopped bell pepper
  • 1/3 cup Finely chopped celery
  • 2 lg Tomatoes, peeled, seeded, and chopped (about 1 cup)
  • 1 clove Garlic, minced
  • 2 cup Seafood stock or water
  • 3 tablespoon Tomato paste
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1/2 teaspoon Ground red pepper
  • 1/8 teaspoon Ground white pepper
  • 1/8 teaspoon Ground oregano
  • 1/8 teaspoon Ground thyme
  • 1/8 teaspoon Dried basil leaves, crushed
  • 1/2 lb Medium shrimp, peeled and deveined
  • 1 cup Hot cooked rice
Directions
  1. 1
    Melt the margarine in a large pot or Dutch oven over medium heat.
  2. 2
    Add the onions, bell pepper, and celery; sauté for 10 minutes, stirring frequently, until softened.
  3. 3
    Add the minced garlic and cook for 1 minute until fragrant.
  4. 4
    Stir in the tomatoes, seafood stock, tomato paste, salt, paprika, ground red pepper, white pepper, oregano, thyme, and basil.
  5. 5
    Bring the mixture to a boil, then reduce heat to low.
  6. 6
    Simmer, covered, for 20 minutes, stirring occasionally.
  7. 7
    Add the shrimp to the pot and cook, uncovered, for 10 minutes or until the shrimp turn pink and are cooked through.
  8. 8
    Remove from heat and let stand for 5 minutes to allow flavors to meld.
  9. 9
    Serve hot over cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 92.4kcal
% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 54.1mg3%
Total Carbohydrate 15.8g6%
Dietary Fiber 3.7g15%
Sugars 7.9g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, use seafood stock instead of water.

If you prefer milder heat, reduce the amount of ground red pepper.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

You can add other Creole spices like cayenne or file powder for additional authenticity.

Keywords: shrimp, creole, seafood, cayenne, tomato, spicy, rice, stew, garlic, bell pepper, onion, celery, herbs, dinner, easy, quick, saute, simmer, main course, new orleans
Read it online: https://www.chefs-mate.com/recipe/shrimp-creole-3/