Shrimp Creole

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


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

Recipe from

Cooking Light

Nutritional Information

Calories 391
Caloriesfromfat 17 %
Fat 7.4 g
Satfat 1.1 g
Monofat 3 g
Polyfat 1.5 g
Protein 40.2 g
Carbohydrate 41.6 g
Fiber 4.7 g
Cholesterol 259 mg
Iron 8 mg
Sodium 988 mg
Calcium 152 mg


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


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

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.

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.

Marge Perry,

Cooking Light

April 2004
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