Shrimp Creole

To quickly thaw frozen vegetables, place them in a colander, and rinse them with hot tap water. Serve with bottled hot sauce.

Yield: 4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 17%
  • Fat: 7.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.5g
  • Protein: 40.2g
  • Carbohydrate: 41.6g
  • Fiber: 4.7g
  • Cholesterol: 259mg
  • Iron: 8mg
  • Sodium: 988mg
  • Calcium: 152mg

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 tablespoon vegetable oil
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground red pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 cup frozen chopped onion, thawed
  • 1 cup frozen diced green pepper, thawed
  • 1 cup chopped celery
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 (14.5-ounce) can diced tomatoes with onion and garlic
  • 1 (14.5-ounce) can no salt-added diced tomatoes

Preparation

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add Old Bay, red pepper, and shrimp; sauté 1 minute. Remove from pan.
  3. Add onion, green pepper, celery, and garlic to pan; sauté 4 minutes or until tender. Add oregano, thyme, and tomatoes; bring to a boil. Reduce heat to medium-low; cook 5 minutes. Return shrimp to pan; cook 2 minutes or until shrimp are done. Serve over rice.
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