Shrimp Creole Without Tomatoes Recipes

EASY SHRIMP CREOLE

Easy Shrimp Creole image

Enjoy the taste of Louisiana Cajun cookin' any night of the week with a classic one pot meal! This Shrimp Creole is an easy and healthy dinner recipe that's ready in about 30 minutes!

Provided by Blair Lonergan

Categories Dinner

Time 35m

Number Of Ingredients 13

Ingredients

4 slices bacon, chopped
½ cup chopped green bell pepper
½ cup chopped onion
½ cup chopped celery
1 teaspoon minced fresh garlic
1 (14.5 ounce) can diced tomatoes, NOT drained
½ cup chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
Hot sauce (to taste)
1 lb. peeled and deveined shrimp ((I used "extra large" 16-20 count per pound shrimp))
For serving: cooked rice; chopped fresh parsley

Steps:

Fry bacon in a large skillet or Dutch oven (about 5 minutes). Use a slotted spoon to remove the cooked bacon, but leave the drippings in the pan.
Add bell pepper, onion, celery and garlic to the skillet with the reserved drippings. Cook over medium-high heat, just until soft (about 3-4 minutes). Add tomatoes, chili sauce, Worcestershire sauce, salt, pepper and hot sauce. Reduce heat to low; simmer until thick, stirring occasionally (about 7-10 minutes). Add shrimp and cook just until pink (about 5 minutes). Serve over rice and garnish with cooked bacon and fresh parsley, if desired.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 236 kcal, Carbohydrate 15 g, Protein 29 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 299 mg, Sodium 2412 mg, Fiber 3 g, Sugar 7 g

SHRIMP CREOLE

Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories Dinner Seafood Shellfish Shrimp Herb Pepper Tomato Gourmet

Number Of Ingredients 14

Ingredients

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

Steps:

In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
Serve shrimp and sauce over coked rice.

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