Shrimp Creole Recipe


Nutrition

Cal/Serving: 1,593
Daily Value: 80%
Servings: 4

Balanced, High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat65g100%
Saturated33g165%
Trans2g0%
Carbs188g63%
Fiber32g127%
Sugars14g0%
Protein66g132%
Cholesterol524mg175%
Sodium1337mg56%
Calcium245mg25%
Magnesium260mg65%
Potassium2783mg80%
Iron23mg127%
Zinc9mg57%
Phosphorus1089mg156%
Vitamin A15743IU315%
Vitamin C59mg98%
Thiamin (B1)1mg82%
Riboflavin (B2)3mg160%
Niacin (B3)22mg112%
Vitamin B62mg102%
Folic Acid (B9)1172µg293%
Vitamin B1219µg315%
Vitamin D1µg0%
Vitamin E6mg28%
Vitamin K43µg54%
Fatty acids, total monounsaturated20g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Thinkstock/Hemera

Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty. 

3.166665
Ratings12

INGREDIENTS

For the shrimp creole :

  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 3 tablespoons all-purpose flour
  • 1/2 pound butter
  • 3 ounces tomato paste
  • 1 1/2 tablespoons smoked paprika
  • 2 cups shrimp stock
  • 1 pound Gulf shrimp
  • Salt and pepper, to taste

For the dirty rice :

  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 pound chicken livers
  • 2 tablespoons canola oil
  • 1 pound short-grain rice
  • 4 cups chicken stock
  • 1 pound small kidney beans
  • Salt and pepper, to taste

DIRECTIONS

For the shrimp creole :

In a medium heavy-bottom sauce pan, add the peppers, onions, and celery. Sauté over medium heat until translucent. Add the flour and combine by stirring thoroughly to make a roux. Stir in all of the remaining ingredients except the shrimp. Reduce the sauce by 1/3. Once the sauce is thickened, add in the shrimp and turn off heat. Season to taste.

For the dirty rice :

Place the onions, garlic, and chicken livers in a food processor and pulse until completely pureéd. Heat a heavy-bottom pan over medium heat. Add the oil to coat the bottom of pan and add the chicken liver mixture. Sauté until lightly browned and caramelized. Add the rice, beans, and stock. Season to taste. Cover and cook over low heat until the rice is cooked through. To place, place a spoonful of the dirty rice in the center and top with the shrimp creole. 

 

Recipe Details

Servings: 4

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