Creole Shrimp and Rice

Creole Shrimp and Rice Recipe
Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower

 

Creole Shrimp and Rice is table-ready in just 40 minutes. Creole seasoning adds a kick of spice to this quick and healthy meal.

 

Yield:

Serves 4 (serving size: 1 3/4 cups shrimp mixture and 1/2 cup rice)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Robin Bashinsky,

June 2013
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