Shrimp Creole I

Shrimp Creole I

9 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
Judy Gaidosh
Recipe by  Judy Gaidosh

“This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it! I've also included crab and/or scallops in this recipe. Serve over rice.”

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Ingredients

Adjust Servings

Original recipe yields 2 to 4 servings

Directions

  1. In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes.
  2. Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.

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Reviews (9)

Rate This Recipe
MARYSMTH
9

MARYSMTH

We substituted chicken for the shrimp and it was excellent! Very tasty!

Donna J.
7

Donna J.

WOW!!! That is a lot of sodium per serving. I used low sodium chicken broth.

nicol_marie
6

nicol_marie

This was excellent! I usually alter a recipe but I would not do anything to this one. The taste of the creole sauce is deceiving until the shrimp is cooked in. I served it over Uncle Ben's long grain wild rice which was a nice addition (my husband doesn't like white rice). Next time I think I am going to try a dirty rice.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 62.6 g
  • 125%
  • Cholesterol
  • 480 mg
  • 160%
  • Sodium
  • 1290 mg
  • 52%

Based on a 2,000 calorie diet

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