Shrimp creole
6
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, chopped
Onion
1 small, chopped
Garlic
1 clove(s), minced
Green bell pepper
1 medium, chopped
Canned diced tomatoes
14½ oz, drained
Tomato paste
2 Tbsp
Red wine
2 fl oz
Fat free chicken broth
1 cup(s)
Bay leaf
1 leaf/leaves
Paprika
⅛ 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
Scallions
2 Tbsp, minced
Fresh parsley
1 Tbsp, Italian, fresh, minced
Fresh lemon juice
1 Tbsp
Cooked long grain brown rice
2 cup(s)
