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Shrimp Creole

By: W. Florence Johns

"W. Florence Johns gives a mild Creole flavor to convenient cooked shrimp in this skillet supper that has been part of her recipe collection for years. 'It's quick and very good,' promises the Houston, Texas cook."

Rate/Review | Read Reviews (29)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1 celery rib, chopped
1 teaspoon minced garlic
2 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 pound frozen, peeled, cooked, small shrimp, thawed
Hot cooked rice

Directions

In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes. Stir in the tomato sauce, chili powder, sugar and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add shrimp; cook and stir until heated through. Serve with rice if desired.

Footnotes

Nutritional Analysis: 3/4 cup (calculated without rice) equals 220 calories, 8 g fat (1 g saturated fat), 221 mg cholesterol, 791 mg sodium, 10 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.