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Shrimp Creole

Learn how to make a healthier version of a Louisiana favorite, shrimp creole.

Yield: 2-4 servings


  • 10 shrimp (medium to large size)
  • 2 lbs tomatoes
  • 1 cup wild rice
  • 2 cups water
  • 1 cup chopped onion
  • 1/2 cup celery
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped scallions
  • 2 minced garlic cloves
  • 2.5 cups okra (1/2
  • 4 cups stock
  • 2 tablespoons thyme
  • 2 bay leaves
  • 2 tablespoons old bay seasoning
  • salt and pepper
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1. Cut all of the vegetables, except the tomatoes and okra, into similar sizes to cook at the same rate. 

2. Next, clean, peel and seed the tomatoes. Bowl a pot of water. Slice an 'x' on the bottom of the tomatoes and add them to the pot of boiling water. Leave for 5-10 seconds. Remove and add them to ice cold water or an ice bath. Remove the tomatoes and begin peeling the skin off. Chop and seed the tomatoes.

3. Add two tablespoons of olive oil to a heavy bottomed pot and heat. Then add the vegetables and a little salt and pepper. Cook until soft.

4. While the vegetables cook, clean the shrimp. First, de-head, peel, butterfly and devein them. Next, marinate them in the old bay seasoning in the refridgerator. 

5. Begin cooking the rice. Add the rice and water to a pot and bring to a boil. 

6. Add the stock, tomatoes, okra, bay leaves and garlic to the pot of vegetbales. Add some thyme and cook for 60 minutes.

7. When pot of vegetables is almost finished begin grilling the shrimp, about a minute to a minute and a half per side.

8. Once the shrimp are finished, add rice, vegetbales and shrimp to a plate and garnish with scallions. Enjoy!

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