Creole Shrimp
A bold, spicy finish to our colorful meal, Creole shrimp is packed with warm spices, bright vegetables, and succulent seafood. The rich red sauce, seasoned with a perfect blend of herbs and heat, coats each shrimp, making the dish as flavorful as it is vibrant. Served over rice or on its own, it’s a showstopper that brings everything together.
Servings 4
Calories 341kcal
Ingredients
- 1 15 oz can of tomato sauce
- 4 oz of tomato paste
- 1 bunch scallions chopped (divided)
- 1 bunch cilantro, washed and chopped divided
- 1 small onion, chopped
- 1 jalapeno diced fine
- 2 stalks celery washed and chopped
- 1 pound 16-20 size shrimp
- 3 T. olive oil divided
- 1 tsp cayenne pepper
- 1/2 c. of uncooked long grain rice
- 1 c. of water or chicken broth
Instructions
- In a medium sauté pan add 1 T. oil, swirl to coat over medium heat, add rice and coat well.
- Add 1 c. of water or chicken stock to the rice, stir well, cover and cook for 18 minutes.
- While the rice is cooking; In a large sauté pan add 2 T. oil, on medium heat add the chopped onion and sauté until translucent, not browned.
- Stir in tomato sauce, tomato paste and cayenne and cook on low to a light simmer.
- Add shrimp, celery, and jalapeno, cilantro, and scallions (reserving ¼ c of each) and cook for 10-15 minutes.
- Fluff rice onto a serving dish and ladle the shrimp over it, sprinkle with remaining cilantro and scallions.
Nutrition
Serving: 341servings | Calories: 341kcal | Carbohydrates: 34.5g | Protein: 28.3g | Fat: 9g | Saturated Fat: 1.4g | Fiber: 2.5g | Sugar: 7g
