Shrimp Creole with Rice
This Easy Shrimp Creole With Rice recipe is perfect for a weeknight dinner or for a meatless meal. Made in about 35 minutes.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Dinner, seafood
Cuisine: American
Servings: 6
Calories: 33kcal
- 3 tablespoons butter
- 1 onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- Salt & pepper to taste
- 1 tablespoon garlic minced
- 1 tablespoon smoked paprika
- 2 teaspoons thyme
- 2 teaspoons oregano
- 1 teaspoon cayenne
- 1 ½ cups chicken broth
- 2 bay leaves
- 15 oz can petite diced tomatoes
- 2 teaspoons worcestershire sauce
- ½ lemon juiced
- 1 lb frozen shrimp - thawed cooked, peeled, deveined, tail off
- Chopped green onion for garnish
- Cooked white rice for serving
In a large pot saute onion, bell pepper, and celery in butter until soft
Add in garlic, paprika, thyme, oregano, and cayenne - cook for 2 minutes
Stir in broth and add in bay leaves
Bring to a boil then simmer for 10 minutes
Stir in tomatoes and worcestershire, simmer for 10 minutes
Add in cooked shrimp and cook until hot
Remove from heat, stir in lemon juice
Season with salt and pepper, serve over rice, garnish with green onion, and enjoy!
For an added kick, you can add a ½ - 1 teaspoon of cajun spice to this.
This is also a great dish to serve over grits for Shrimp Creole with Grits.
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 256mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 1mg