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Creole Shrimp and Rice

Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower

 

Yield Serves 4 (serving size: 1 3/4 cups shrimp mixture and 1/2 cup rice)
Creole Shrimp and Rice is table-ready in just 40 minutes. Creole seasoning adds a kick of spice to this quick and healthy meal. 

Ingredients

  • 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

Nutrition Information

  • calories 283
  • fat 7.3 g
  • satfat 1.2 g
  • monofat 3.6 g
  • polyfat 1.9 g
  • protein 17.9 g
  • carbohydrate 36.7 g
  • fiber 4.1 g
  • cholesterol 110 mg
  • iron 1.3 mg
  • sodium 699 mg
  • calcium 164 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. 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.

  3. 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.