I’ve simplified my mom's Shrimp Creole—she made it for us growing up. Now it's effortless comfort food I make for my own family. —Crystal Milne, Urbana, Illinois
Quick & Easy New Orleans Shrimp
Quick & Easy New Orleans Shrimp
Prep Time
15 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 small green pepper, chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) Italian tomato sauce
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1/2 cup water
- 1/2 teaspoon Worcestershire sauce
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 3 cups hot cooked brown rice
Directions
- In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.
- Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.
Nutrition Facts
1-1/3 cups with 3/4 cup cooked rice: 371 calories, 10g fat (2g saturated fat), 138mg cholesterol, 720mg sodium, 48g carbohydrate (6g sugars, 6g fiber), 24g protein.
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