Shrimp Creole

Nothing beats home cooking and my southern momma used to make this dish frequently when I was a kid. This recipe is a variation on her’s; retaining all of the amazing flavor with NONE of the salt. Spicy and beautiful AND LOW SODIUM! I hope you enjoy it as much as I do. Thanks Mom!

Serves 6.



SODIUM CONTENT: 306 mg per serving

INGREDIENTS

2 T. vegetable oil
1 1/2 c. thinly sliced onion (1 medium onion)
1 1/2 c. thinly sliced green bell pepper (about 1/2 pepper)
1 c. thinly sliced celery (2-3 stalks)
1 T. minced garlic (3 cloves)
1 1/2 lbs. (about 4 cups) cooked shrimp, peeled, de-veined, tails removed
2 15-oz. cans no-salt-added whole tomatoes, drained and diced
1 8-oz. can no-salt-added tomato sauce
1/3 c. white wine
1/2 t. apple cider vinegar
2 bay leaves
2 t. no-salt-added chili powder (available online at healthyheartmarket.com)
1 t. ground paprika
1/2 t. freshly ground black pepper
1/4 t. ground cayenne pepper

6 c. cooked long grain rice

DIRECTIONS

Heat oil in a large saute pan over medium. Add the sliced onion, green pepper, celery and garlic and cook, stirring, until tender, 10 minutes. Add the remaining ingredients (EXCEPT rice) and stir well to combine. Simmer uncovered for 20 minutes, stirring frequently. Remove from heat, then remove bay leaves from pan. Spoon shrimp over cooked rice and serve immediately.

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One Response to Shrimp Creole

  1. Susan Breaux says:

    Question – should the shrimp be added with the other ingredients or just add to coat at the very end? It seems like adding them for the whole time might overcook them? Yeah, I am going to wait and add them at the last few minutes, especially since they are already cooked.

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