Shrimp creole
8
Points®
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
Celery
1 rib(s), medium
Uncooked onion(s)
1 small
Garlic
1 medium clove(s)
Green bell pepper(s)
1 medium
Canned diced tomatoes
14.5 oz
Tomato paste
2 Tbsp
Red wine
2 fl oz
Fat free chicken broth
1 cup(s)
Bay leaf
1 leaf/leaves
Paprika
0.125 tsp
Dried basil
0.25 tsp
Dried oregano
0.25 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked shrimp
1 pound(s)
Uncooked scallion(s)
2 Tbsp
Fresh parsley
1 Tbsp
Fresh lemon juice
1 Tbsp
Cooked long grain 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.
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