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