Quick & Easy New Orleans Shrimp

Total Time Prep: 15 min. Cook: 25 min.
Yield 4 servings
Test Kitchen Approved
I’ve simplified my mom's Shrimp Creole—she made it for us growing up. Now it's effortless comfort food I make for my own family. —Crystal Milne, Urbana, Illinois

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 celery rib, finely chopped
  • 1 small green pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) Italian tomato sauce
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/2 cup water
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 cups hot cooked brown rice

Directions

  1. In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.

Nutrition Facts

1-1/3 cups with 3/4 cup cooked rice: 371 calories, 10g fat (2g saturated fat), 138mg cholesterol, 720mg sodium, 48g carbohydrate (6g sugars, 6g fiber), 24g protein.

I’ve simplified my mom's Shrimp Creole—she made it for us growing up. Now it's effortless comfort food I make for my own family. —Crystal Milne, Urbana, Illinois
Recipe Creator

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