Creole Shrimp

Creole Shrimp

Tags: Main Course

  • Prep Time: 20 min
  • Cook Time: 55 min
  • Ready Time: 75 min
  • Yield: 4 to 6 servings

Ingredients

  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons Pillsbury BEST® All Purpose Flour
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1/2 green pepper, chopped
  • 1 (14.5 oz.) can chopped tomatoes, undrained
  • 1 (15 oz.) can tomato sauce
  • 1 (10 oz.) package frozen sliced okra (optional)
  • 1/2 lemon
  • 2 teaspoons firmly packed light brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper
  • 1 pound fresh medium shrimp, peeled and deveined
  • Hot cooked rice
  • Chopped fresh parsley for garnish (optional)

Preparation Directions

  • HEAT oil in large saucepan over medium heat. Add flour; stir until smooth. Cook and stir 3 to 4 minutes or until lightly browned.
  • ADD onion, celery and green pepper. Cook and stir 2 to 3 minutes or until tender.
  • ADD tomatoes, tomato sauce, okra, lemon half, brown sugar, chili powder, salt, garlic powder, black pepper, basil, thyme, bay leaf and cayenne.
  • COVER; reduce heat to low. Simmer 45 minutes, stirring occasionally.
  • STIR in shrimp. Cover; cook 3 minutes or until shrimp turn pink. Remove lemon and bay leaf before serving.
  • SERVE over hot rice. Garnish with chopped parsley if desired

Nutritional Information Per Serving

Serving Size (1/4 of recipe), Calories 440 (Calories from Fat 140), Total Fat 17g (Saturated Fat 2g, Trans Fat 29g), Cholesterol 170mg, Sodium 1240mg, Total Carbohydrate 44g (Dietary Fiber 4g, Sugars 11g), Protein 29g; Percent Daily Value*: Vitamin A 30%, Vitamin C 80%, Calcium 10%, Iron 35%.

*Percent Daily Values are based on a 2,000 calorie diet.