Photo of Shrimp creole by WW

Shrimp creole

7
6
2
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
One of the best creole dishes served all over Louisiana can be on your table tonight in just 45 minutes. The warm bowl of spicy tomato-based shrimp stew served over rice is a wonderful tradition and pleasing to adults and kids alike. The tender crunch of the trinity vegetables, bell pepper, onion and celery create the vegetal fragrance and enriches this one-pot dish. We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead.

Ingredients

Vegetable oil

1 Tbsp

All-purpose flour

1 Tbsp

Uncooked celery

1 rib(s), medium, chopped

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 medium clove(s), minced

Green pepper(s)

1 medium, chopped

Canned diced tomatoes

14½ oz, drained

Canned tomato paste

2 Tbsp

Red wine

2 fl oz

Fat free chicken broth

1 cup(s)

Bay leaf

1 leaf/leaves

Paprika

tsp, smoked, hot Spanish variety

Dried basil

¼ tsp

Dried oregano

¼ tsp

Table salt

½ tsp, or more to taste

Black pepper

¼ tsp

Uncooked shrimp

1 pound(s), 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)

Instructions

  1. Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low.
  2. Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.