Easy Make-Ahead Shrimp Creole

shrimp Creole style
Diana Rattray
Ratings
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Future Cook Time: 60 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
275 Calories
9g Fat
15g Carbs
36g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 275
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 283mg 94%
Sodium 784mg 34%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Protein 36g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful shrimp Creole is wonderful with hot boiled rice, grits, or pasta. This version of the classic Louisiana shrimp dish is quickly cooked then frozen to bake at a later date. 

Ingredients

  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds shrimp, peeled and deveined
  • 1 small onion, halved and thinly sliced
  • 1 can (8 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes or diced stewed tomatoes
  • 1/2 cup chopped green bell pepper
  • 1/2 cup diced celery
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Steps to Make It

  1. Heat oil in large heavy skillet. Add shrimp; cook until shrimp turns pink, stirring often. Remove shrimp from skillet.

  2. Add onion to ​the same skillet and cook until lightly browned. Stir in tomato sauce, tomatoes, bell pepper, celery, salt, garlic powder and chili powder. Simmer, uncovered, over low heat for about 10 minutes. Remove from heat and combine with shrimp; let cool.

  3. Place the shrimp mixture into 1 1/2-quart casserole that is lined with heavy duty foil, with enough overlap to cover the top of the casserole. Seal and freeze. When frozen, remove foil pack from casserole dish and return foil-wrapped meal to the freezer.

  4. When ready to cook, remove foil from frozen Creole and slip Creole into the casserole in which it was frozen.

  5. Cover with foil and bake 1 hour in a preheated 400 F oven.

  6. Serve with hot cooked rice or noodles.