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Shrimp Creole II

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sal

This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
  2. In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
  3. Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
  4. Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.
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Reviews

VICTORIA_DAISIE
12
7/13/2003

Pretty yummy.....needed to add some more spice though.

I. Ferguson
5
9/2/2008

I loved it! But to good from pretty good to great, it did need some extra seasoning. As others have said it needed a bit more seasoning. I seasoned the shrimp with garlic salt and black pepper. I also added a bay leave, red pepper flakes, and a splash of white wine to the sauce, then I let it simmer for twenty minutes longer. It was amazing.

TVOSE
5
7/13/2003

Husband likes spicy, so will likely add some more chili powder next time.