Shrimp Creole with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g raw king prawns, peeled and deveined
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 800 g tinned chopped tomatoes
- 1 tbsp tomato puree
- 1.5 tsp cajun seasoning
- 1 tsp dried thyme
- 2 bay leaves
- 300 g long-grain white rice
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 34.8 g
- Carbohydrate
- 71.5 g
- of which sugars
- 10.5 g
- Fat
- 9.1 g
- of which saturates
- 1.7 g
- Fibre
- 5.1 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion, green pepper and celery stalks for 7 minutes until softened.
- 2
Add the garlic cloves, cajun seasoning and dried thyme and cook for 1 minute.
- 3
Stir in the tinned chopped tomatoes, tomato puree and bay leaves, and simmer for 20 minutes until thickened.
- 4
Add the king prawns and cook for 3-4 minutes until pink and cooked through.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 6
Remove the bay leaves and serve the shrimp creole over the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.