This Southern Shrimp Creole features plump shrimp simmered in a rich, aromatic sauce of diced tomatoes, green peppers, onions, and garlic. The dish delivers a robust, spicy-savory flavor profile with a tender, comforting texture. It is an excellent choice for weeknight dinners or when you want something hearty and satisfying for the whole family. Simple to make with pantry staples and fresh seafood, this recipe offers a quick yet elegant meal that you will come back to again and again.
Southestern Shrimp Creole
Description
This Southern Shrimp Creole features plump shrimp simmered in a rich, aromatic sauce of diced tomatoes, green peppers, onions, and garlic. The dish delivers a robust, spicy-savory flavor profile with a tender, comforting texture. It is an excellent choice for weeknight dinners or when you want something hearty and satisfying for the whole family. Simple to make with pantry staples and fresh seafood, this recipe offers a quick yet elegant meal that you will come back to again and again.Ingredients
Directions
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In a large skillet, melt the margarine or butter over medium heat.
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Add the chopped onion, green pepper, and minced garlic; sauté until the vegetables are tender, about 5-7 minutes.
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Stir in the diced pimientos, salt, black pepper, and the can of RO*TEL diced tomatoes and green chilies (undrained).
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Reduce heat to low and let the sauce simmer for 10 minutes to allow the flavors to meld.
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Add the shrimp to the skillet and cook until pink and opaque, stirring occasionally, about 5 minutes.
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Serve the Shrimp Creole hot over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 126.5kcal
- % Daily Value *
- Total Fat 10.6g17%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 770.2mg33%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 2.2g9%
- Sugars 4.3g
- Protein 1.5g3%
* 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
Ensure shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw and pat dry completely to avoid diluting the sauce.
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes along with the salt and pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the shrimp from becoming rubbery.
While butter is traditional, margarine works well for a lighter version. You can also substitute the RO*TEL with crushed tomatoes and a diced jalapeño for a homemade twist.
