Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 2

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

Robin Bashinsky
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr and Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

283 calories; fat 7.3g; saturated fat 1.2g; mono fat 3.6g; poly fat 1.9g; protein 17.9g; carbohydrates 36.7g; fiber 4.1g; cholesterol 110mg; iron 1.3mg; sodium 699mg; calcium 164mg.
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