Total Time
55mins
Prep 20 mins
Cook 35 mins

I downloaded Shrimp Creole and it was very good but high in fat/calorie ratio, about 49%. So I made some tweaks to eliminate all the oil by using a technique from Chef Paul Prudhomme. It's still very flavorful and the only fat in it is what comes naturally from the veggies, shrimp and broth.

Ingredients Nutrition

Directions

  1. Heat a non-stick pot over medium heat for 3-4 minutes.
  2. Add onion, celery, Anaheim pepper, Serrano pepper and garlic.
  3. Add Kosher salt, sugar, chile powder to veggies and mix well.
  4. Add 1/4 cup of the beef broth and cook down until almost gone, stirring occasionally.
  5. Add another 1/4 cup of the beef broth and cook down until almost gone, stirring occasionally.
  6. Add the final 1/4 cup beef broth, cut tomatoes, tomato sauce and Worcestershire sauce. Partially cover, reduce heat to a slow simmer and cook for about 25 minutes.
  7. Add the shrimp and cook for another 5-10 minutes or until shrimp are cooked through.
  8. Serve over rice or pasta.