Photo of Shrimp Creole by WW

Shrimp Creole

SmartPoints® value per serving
Total Time
50 min
30 min
20 min
We gave our creole extra sizzle by using a hot, smoked Spanish paprika for flavour. But if you can't find it, try a ground, smoked chili powder.


Vegetable oil

1 Tbsp

All-purpose flour

1 Tbsp

Uncooked celery

1 rib(s), medium, stalk, chopped

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), medium, minced

Uncooked bell pepper(s)

¾ cup(s), or 1 small, chopped

Canned tomato paste

2 Tbsp

Table wine

¼ cup(s), red

Canned diced tomatoes

14½ oz, drained

Bay leaf

1 leaf/leaves, 1 whole leaf preferred

Smoked paprika

tsp, smoked, hot Spanish variety

Dried basil

¼ tsp

Dried oregano

¼ tsp

Table salt

¼ tsp

Black pepper

¼ pinch

Uncooked shrimp

16 oz, peeled and deveined

Uncooked scallion(s)

2 Tbsp, minced

Fresh parsley

1 Tbsp, Italian, fresh, minced

Fresh lemon juice

1 Tbsp

Long grain cooked brown rice

2 cup(s)

Fat free chicken broth

1 cup(s)


  1. Heat oil in large skillet. Stir in flour and cook over low heat 5 minutes, until mixture is smooth. Stir in celery, onion, garlic and pepper. Sauté 5 minutes. Add canned tomatoes, tomato paste, red wine, chicken broth and seasonings. Bring to a boil. Reduce heat to low.
  2. Stir in shrimp. Simmer 5 minutes. Stir in scallions, Italian parsley and lemon juice. Simmer 1 minute. To serve spoon 1/2 cup rice into each of 4 bowls. Top with shrimp mixture. Yields about 2 1/2 cups per serving including rice.