Directions:
- In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
- Saute the onion, celery, bell pepper and garlic until tender.
- Add the other 1/4 cup butter to the skillet and stir in until melted.
- Sprinkle the flour into the skillet and stir until combined.
- Add the canned tomatoes, tomato paste and red wine, blending well.
- At this point, add all the remaining ingredients except for the shrimp.
- Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add shrimp to simmering creole and stir to combine.
- Cook approximately 10 more minutes, until shrimp turns pink and is done.
- Remove bay leaves before serving.
- Serve over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.36 Kcal (973 kJ) | ||
| Calories from fat | 115.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.81g | 20% | |
|---|---|---|---|
| Cholesterol | 32.97mg | 11% | |
| Sodium | 429.51mg | 18% | |
| Potassium | 212.06mg | 5% | |
| Total Carbs | 11.94g | 4% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 10.6mg | 59% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 171.24 Kcal (717 kJ) | ||
| Calories from fat | 84.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.44g | 20% | |
|---|---|---|---|
| Cholesterol | 24.3mg | 11% | |
| Sodium | 316.53mg | 18% | |
| Potassium | 156.28mg | 5% | |
| Total Carbs | 8.8g | 4% | |
| Sugars | 3.33g | 18% | |
| Dietary Fiber | 1.42g | 8% | |
| Protein | 1.16g | 3% | |
| Vitamin C | 21.2mg | 48% | |
| Vitamin A | 0.5mg | 24% | |
| Iron | 7.8mg | 59% | |
| Calcium | 27.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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