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. Plump shrimp is simmered in a rich tomato sauce seasoned with fresh vegetables. This delicious dinner idea is a fast recipe and is perfect over a bed of fluffy rice. This seafood recipe is great for a quick dinner idea.
Servings: 6
Calories: 33kcal
Ingredients
- 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
Instructions
- 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!
Notes
For an added kick, you can add a 1/2 - 1 teaspoon of cajun spice to this.
This is also a great dish to serve over grits for Shrimp Creole with Grits.
Nutrition
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