To make a shrimp stock, place 1 chopped carrot, 1 medium onion, quartered, shrimp shells (and heads if you were able to get them), 2 stalks celery, chopped, and one head of garlic, chopped in half, into a saucepan with 4 quarts of water and boil for 30-45 minutes. Strain the stock and discard the vegetables. These ingredients are NOT listed above.
Melt butter (or margarine) in large, heavy skillet or Dutch Oven and saute onion, bell pepper, celery and garlic until tender.
Add stock, tomatoes, tomato paste, and remaining ingredients (except shrimp and rice) to skillet.
Bring to a boil and then reduce heat.
Simmer for approximately 1 hour, stirring occasionally. It doesn't hurt
anything to simmer longer, just don't add the shrimp until you're almost ready to serve the dish.
Add shrimp and simmer for about 10-15 minutes more (Don't overcook the shrimp).
To serve, ladle a generous portion of the creole sauce over a bowl of rice.
Dig in and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (444g)|
|Recipe Makes: 12|
|Calories from Fat: 235 (46%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 267.4mg||82 %|
|Sodium 486.7mg||17 %|
|Potassium 1136.3mg||30 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 32.3g|
|Protein 34.1g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 506
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