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Wednesday, January 16 2013

A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou.


Creole Shrimp & Rice
Recipe from 
Servings: 4 servings
Prep Time: 15 mins
Total Time: 29 mins
     tablespoons  vegetable oil
    3/4  pound  large shrimp, shelled and deveined
     teaspoons  Creole seasoning (such as McCormick)
     large  green peppers, seeded and chopped
    1/2  large  onion, chopped
     ribs  celery, thinly sliced
     cloves  garlic, finely chopped
     can (14-1/2 ounces)  stewed tomatoes
    4-1/2  cups  cooked white rice
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
Add remaining tablespoon oil, the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet. Add tomatoes and remaining 2 teaspoons Creole seasoning. Break up tomatoes with the back of a wooden spoon. Simmer, covered, for 5 minutes.
Stir in shrimp and heat through. Serve with cooked rice.
nutrition information
Per serving: Calories 504, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 126 mg, Sodium 919 mg, Carbohydrate 77 g, Fiber 5 g, Protein 22 g Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:24 am   |  Permalink   |  0 Comments  |  Email

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