Best Creole Shrimp And Rice Recipes

Creole Shrimp and Rice image

Provided by yogiclarebear

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1 lb frozen large shrimp, thawed, shelled, deveined
4 teaspoons creole seasoning
1 large green pepper, seeded and chopped
1/2 large onion, chopped
4 celery ribs, thinly sliced
3 medium carrots, peeled and sliced
3 garlic cloves, finely chopped
1 (14 1/2 ounce) can stewed tomatoes
1 cup diced tomato
cooked white rice

Steps:

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet.
Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes.
Stir in shrimp and heat through. Serve with cooked rice.

Nutrition Facts : Calories 252, Fat 11.9, SaturatedFat 1.6, Cholesterol 143.2, Sodium 956.8, Carbohydrate 19.6, Fiber 4.6, Sugar 9.8, Protein 18.3

CREOLE SHRIMP AND RICE image

Categories Shellfish

Yield 4 people

Number Of Ingredients 15

1 (3 1/2-ounce) bag boil-in-bag long-grain rice $
4 teaspoons canola oil, divided $
3/4 pound medium shrimp, peeled and deveined $$
1 1/2 teaspoons Creole seasoning (such as Tony Chachere's)
1/8 teaspoon ground red pepper
1 cup chopped onion $
1/2 cup chopped green bell pepper $
1/2 cup chopped celery $
1 tablespoon chopped fresh thyme
4 garlic cloves, minced $$
1 cup 1% low-fat milk $$
1 tablespoon all-purpose flour $
2 cups cherry tomatoes, quartered $
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives

Steps:

1. Cook rice according to package directions, omitting salt and fat. 2. Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp evenly with Creole seasoning and red pepper. Add shrimp to pan; sauté 3 minutes or until browned, stirring occasionally. Remove from pan. 3. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Combine milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a simmer. Reduce heat to medium; cook 3 minutes or until slightly thickened. Add tomatoes and black pepper to pan; cook 2 minutes or until tomatoes are tender. Stir in shrimp; sprinkle with chives. Serve with rice.