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Shrimp Creole III

Shrimp Creole III

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Kathleen Burton

Kathleen Burton

A hearty and spicy shrimp stew with onions, green peppers, celery, tomatoes, and wine. Serve over hot, cooked rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. In a large heavy iron pot; medium heat, pour in olive oil and saute onions, celery, bell pepper and garlic until well wilted. Add flour and tomato puree and stir together. Gradually pour in 10.75 ounces of water.
  2. Cook for 15 minutes, stirring occasionally. Pour in diced tomatoes and wine; cook for 15 minutes.
  3. Season with hot sauce, Cajun seasoning, salt and parsley. Stir in the shrimp. Cover and cook over low heat for 30 minutes. Meanwhile, in a saucepan bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  4. When the dish is done, let it sit for 10 minutes. Serve over the cooked rice.
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Reviews

JHAWLEY
17

JHAWLEY

12/15/2003

THIS RECIPE IS A BELIGHTFUL MIX OF FRESH VEGETABLES AND SHIMP. I USED FOR 8 SERVINGS AND USED ONLY ONE CAN OF TOMATOE PUREE AND LESS WATER, ALSO I USED TWO TEASPOONS OF FLOUR. THIS MADE THE TEXTURE OF THE BROUTH PERFECT.

PURDUECHICK02
11

PURDUECHICK02

2/4/2007

This is excellent. I wouldn't say it is spicy, but has a great flavor. Next time I might add a little more cajun seasoning. Thanks for a great recipe!

LisaRL
10

LisaRL

3/2/2006

Very tasty and not difficult at all. I did use chicken broth instead of water. That was the only change I made. Made it last night... having leftovers tonight and can't wait! I love when after dinner my husband says "That's a keeper!" Thanks for the "keeper"!

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