Photo of Shrimp Creole by WW

Shrimp Creole

Points® value
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(s)

All-purpose flour

1 tbsp(s)


1 stalk(s), medium, stalk, chopped


1 small, chopped


1 clove(s), large, minced

Bell pepper

¾ cup(s), or 1 small, chopped

Canned tomato paste

2 tbsp(s)

Table wine

¼ cup(s), red

Canned diced tomatoes

14½ oz, drained

Bay leaf

1 leaf/leaves, 1 whole leaf preferred

Smoked paprika

tsp(s), smoked, hot Spanish variety

Dried basil

¼ tsp(s)

Dried oregano

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Uncooked shrimp

16 oz, peeled and deveined

Uncooked scallions

2 tbsp(s), minced

Fresh parsley

1 tbsp(s), Italian, fresh, minced

Fresh lemon juice

1 tbsp(s)

Cooked long grain 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.