Shrimp Creole over Rice

READY IN: 40mins
Recipe by JackieOhNo

Souper-Easy Meals! Woman's World 5/9/00. This gets its rich sauciness from a can of condensed tomato soup that keeps it skinny (just 21% of calories from fat!) without sacrificing flavor.

Top Review by FrenchBunny

This made for a fantastic lunch today. I prepped everything in the morning and finished it off at work. This recipe could definitely feed 6 people easily. The only different thing I did was add extra pepper flakes. The flavor of this sauce was really delicious because of the soup. A real quick meal to put together I found. Wonderful flavors..thanks for sharing Jackie..Made for the Think Pink Oct '09

Ingredients Nutrition


  1. Cook rice according to package directions; set aside.
  2. Meanwhile, in large nonstick skillet melt 1 T. butter over medium-high heat. Add shrimp; cook, turning once, until pink and opaque, 1-2 minutes per side. Remove from skillet: set aside.
  3. In same skillet melt remaining 1 T. butter over medium-high heat. Add okra, onion, garlic, thyme, salt, pepper flakes and bay leaf; cook until vegetables are softened, about 6 minutes. Stir in tomatoes with juice, soup and vinegar; bring to a boil. Reduce heat to low. Cover; simmer until flavors blend, about 8 minutes.
  4. Stir in reserved shrimp; heat through, 1 minute. Remove and discard bay leaf; serve over rice.

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