Quick Easy Shrimp Creole Recipes

EASY SHRIMP CREOLE

Easy Shrimp Creole image

I found this super-quick and easy shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I've only had compliments whenever I've served it. -Jean Gauthier, Rives Junction, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup tomato juice
1/4 cup water
1/4 cup salsa
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
2 teaspoons chili powder
1-1/4 teaspoons garlic powder
1/4 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

QUICK SHRIMP CREOLE

Quick Shrimp Creole image

My mother made shrimp Creole when I was growing up, so I've carried on the family tradition. For extra kick, pass the Louisiana hot sauce. -Gina Norton, Wonder Lake, IL

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked instant brown rice
3 tablespoons canola oil
2 medium onions, halved and sliced
1 medium sweet red pepper, coarsely chopped
1 medium green pepper, coarsely chopped
1/2 cup chopped celery
2 tablespoons all-purpose flour
1 teaspoon dried oregano
3/4 teaspoon pepper
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Louisiana-style hot sauce, optional

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

QUICK & EASY SHRIMP CREOLE

Quick & Easy Shrimp Creole image

My personal favorite. I like to serve it over Spanish rice but any rice will do. Note: I buy frozen chopped onion, peppers and celery called southern blend if I am to lazy to do all the chopping.

Provided by MaryAnn Whitbeck

Categories Seafood

Time 15m

Number Of Ingredients 12

Ingredients

1 c chopped onion
1 bell pepper chopped
2 clove garlic, minced
1/4 c olive oil
8 oz tomato saue
15 oz diced tomatoes
1/2 c water
1 tsp salt
1/8 tsp cayenne pepper
hot sauce to taste
1 lb cleaned, peeled and deveined shrimp
cooked rice

Steps:

1. Cook onions, peppers and garlic in olive oil until tender. Add the tomatoes, sauce water and spices.
2. Simmer uncovered for 10 minutes. Add additional water if needed. Heat to a boil.
3. Stir in shrimp and cook for an additional couple of minutes until shrimp is no longer translucent.
4. Serve over rice.

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