Creole Shrimp and Rice is table-ready in just 40 minutes. Creole seasoning adds a kick of spice to this quick and healthy meal.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 teaspoons canola oil, divided
3/4 pound medium shrimp, peeled and deveined
1 1/2 teaspoons Creole seasoning (such as Tony Chachere's)
1/8 teaspoon ground red pepper
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 cups cherry tomatoes, quartered
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives
How to Make It
Cook rice according to package directions, omitting salt and fat.
Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp evenly with Creole seasoning and red pepper. Add shrimp to pan; sauté 3 minutes or until browned, stirring occasionally. Remove from pan.
Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Combine milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a simmer. Reduce heat to medium; cook 3 minutes or until slightly thickened. Add tomatoes and black pepper to pan; cook 2 minutes or until tomatoes are tender. Stir in shrimp; sprinkle with chives. Serve with rice.
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This was easy, fast and tasty! I used a microwaveable pre-cooked rice which made it super fast. It needed a little more seasoning, so I added some extra salt, cayenne, and a bit of Frank's hot sauce to top it off.
Didn't have fresh thyme, so I subbed about a tsp. of dried, and it worked just fine.
I'll definitely make this again.
The three star is only because I am an accomplished cook and so this would not be up in my "special occasion" collection. Great for a quick and tasty weeknight dinner!
Not bad not great but it was easy. I think next time I might even add a little more of the Creole seasoning to make it spicier. I had used Emeril's seasoning and I just don't think it was spicy enough. I too also added salt it needed it at the table.
This was awesome! I used a cajun seasoning, not a creole one (just because that's what I had) - and I subbed spinach for celery because I don't like celery. Served over basmati rice seasoned with saffron - so good!
And maybe it was the seasoning I used, but it was not too spicy as some others have mentioned. I did find it needed a bit of salt which I added just before cooking was complete.
This didn't have much flavor, but it did have a nice amount of heat. I am used to shrimp creole having a more tomatoey sauce with a lot of rich flavor. I followed the recipe exactly. It looked pretty, but something was just missing. I won't be making this again. There are better recipes out there.
This was really quick and easy to make. I did not time it, but easy to do on a weeknight. This was really good! However, I am a spice wimp. I used the Tony Chachere's as directed, this was too spicy for me and the kids. But it was so yummy we ate it anyway. Next time I will make it will less of the creole seasoning. I had the leftovers for lunch today and it was still very good. We are adding this to the Keeper List.
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