Shrimp Creole over Rice

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Ingredients

  • 1¼ cups long-grain rice
  • 2 Tbsp olive oil
  • 2 sweet onions, chopped
  • 2 green bell peppers, chopped
  • 2 cups chopped celery
  • 4 cloves garlic, chopped
  • 1 (6-oz) can no-salt-added tomato paste
  • 2 (28-oz) cans no-salt-added diced tomatoes
  • 1 (14.5-oz) can low-sodium chicken broth (about 1¾ cups)
  • 1¼ cups water
  • 3 bay leaves
  • 1½ Tbsp Creole seasoning
  • 2 tsp sugar
  • 1½ lb unpeeled large, raw shrimp, peeled and deveined (see note)
  • ½ cup sliced green onions

Instructions

  1. Cook rice according to package directions.
  2. Meanwhile, heat oil in a large Dutch oven over medium heat; add onions, bell peppers, celery, and garlic.
  3. Cook, stirring occasionally, 8 minutes or until tender.
  4. Stir in tomato paste; cook, stirring often, 2 minutes.
  5. Add tomatoes, broth, water, bay leaves, Creole seasoning, and sugar; bring to a boil, reduce heat, and simmer 30 minutes.
  6. Add shrimp; cook, stirring occasionally, 3 to 5 minutes or until shrimp are pink and firm.
  7. Discard bay leaves. Serve mixture over rice; sprinkle with green onions.

Nutritional Information

Main Total
Servings 6
Calories
420
420
Fat (g) 6 6
Sat. Fat (g) 1 1
Protein (g) 29 29
Carb (g) 62 62
Fiber (g) 9 9
Sodium (mg) 710 710

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