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Creole shrimp

This spicy shrimp dish gets its kick from an easy homemade Creole seasoning blend. It's delicious over brown rice.

5/13/2016

  • Serves
    4
  • 200
    Calories

Dietician's Tip: This spicy shrimp dish is delicious over brown rice. Leftover seasoning blend can be stored in an airtight container for up to 1 month. Use it to add kick to cornbread, stewed chicken, rice or soups.

Ingredients

Creole seasoning blend:

  • 2 1/4 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons dried thyme

Creole shrimp:

  • 2 teaspoons canola oil
  • 1 cup chopped onions
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 3 medium chopped tomatoes
  • 1 teaspoon chopped garlic
  • 1 bay leaf
  • 1 pound shrimp, peeled and deveined (about 20-25 shrimp)
  • 2 teaspoons Creole seasoning blend
  • 1/2 cup water
  • 1 tablespoon all-purpose flour
  • Dash of tabasco sauce

Directions

To prepare the seasoning blend, combine the herbs and spices in a small bowl. Set aside.

In a large saute pan, add oil and heat to medium-high heat. Saute the onions, green pepper and celery until soft and tender, about 8 minutes. Lower heat. Season vegetables with salt and cayenne pepper. Then add tomatoes, garlic and bay leaf. Let simmer about 2 minutes.

In a medium bowl, combine the shrimp and 2 teaspoons of Creole seasoning blend. Mix well. In a small bowl, combine water, flour and tabasco sauce. Pour over the tomato mixture in the saute pan. Add seasoned shrimp to pan and cook until pink and tails curl, about 5 to 8 minutes. Remove bay leaf before serving.

Nutritional Analysis (per serving)

Serving size: 1 cup

  • Calories 200
  • Cholesterol 170 mg
  • Monounsaturated fat 2 g
  • Saturated fat 0 g
  • Sodium 875 mg
  • Total carbohydrate 14 g
  • Dietary fiber 3 g
  • Protein 25 g
  • Serving size 1 cup
  • Total fat 5 g
  • Fats and oils 1/2
  • Meats poultry and fish 3
  • Vegetables 2 1/2
  • Fats 1/2
  • Protein and dairy 1
  • Vegetables 1 1/2
  • Fats 1/2
  • Meat and meat substitutes 3
  • Nonstarchy vegetables 1

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