Shrimp Creole Potpie

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Shrimp Creole is a classic New Orleans dish; shrimp bubbled in a spiced red sauce, served over steamed white rice. We're happy to report that with instant rice added to the filling, this potpie combines all the best elements of the beloved original. Thanks to the crust, it even comes with its own garlic bread.
6 servings

Ingredients

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1 teaspoon olive oil
2 cups chopped onion
1 cup diced celery
1 cup chopped green bell pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/3 cup water
1 tablespoon tomato paste
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot sauce
2 pounds large shrimp, peeled and deveined
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup uncooked instant rice
1/2 cup sliced green onions
1/2 cup chopped fresh parsley
Cooking spray
1 (10.6-ounce) box refrigerated garlic breadsticks

Preparation

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, and sauté 5 minutes. Add celery and bell pepper, and sauté 5 minutes. Stir in basil, thyme, and garlic, and sauté 2 minutes. Stir in flour, and cook for 1 minute. Gradually stir in water and next 9 ingredients (water through tomatoes), and cook for 1 minute. Remove from heat, and stir in rice, green onions, and parsley. Spoon shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.

Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of shrimp mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use. Bake at 350° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Created date

June 2004

Nutritional Information

Calories 353
Caloriesfromfat 19 %
Fat 7.3 g
Satfat 1.5 g
Monofat 2.2 g
Polyfat 2.2 g
Protein 29.2 g
Carbohydrate 42.2 g
Fiber 2.9 g
Cholesterol 172 mg
Iron 6 mg
Sodium 934 mg
Calcium 116 mg