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.

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