1
1
pound medium shrimp, peeled and deveined tablespoons unsalted butter cup chopped onion small green bell pepper, diced cups diced celery clove garlic, minced cup chicken or shrimp stock tablespoons tomato paste ounce can diced tomatoes teaspoon Cajun Seasoning teaspoon Italian seasoning tablespoon chopped fresh parsley Salt and pepper, to taste Hot cooked white rice green onions, optional
INGREDIENTS
2
3/4
2
1
14.5
1
1/2
1/4
1/2
3/4
1/2
2
1
Melt butter in a large sauté pan or pot over medium heat. Add the onion, bell pepper and celery. Sauté the vegetables until tender, about five minutes. Add the garlic and sauté for another 30 seconds.
2
Add the chicken or shrimp stock, tomato paste, diced tomatoes, Cajun seasoning, Italian seasoning, and parsley. Stir to combine. Bring the sauce to a boil, then simmer for 10 minutes.
3
Stir in the shrimp. Continue to simmer until shrimp are pink and opaque, about five minutes. Season with salt and pepper to taste.
4
Serve shrimp creole over cooked rice. Garnish with green onions, if desired.
Yield
4 people
calories
334 kcal per serving
Time
19 minutes
FAT
13.5 g per serving