New Orleans–style shrimp Creole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

New Orleans–style shrimp Creole

Gluten-Free, Dairy-Free

2 Servings, 470 Calories/Serving

25–40 Minutes

We bring New Orleans home in this gluten-free seafood dinner, with shrimp simmered in tomatoes and the holy trinity (onion, celery, and green bell pepper).

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup long-grain white rice
  • 1 organic yellow onion
  • 2 organic celery ribs
  • 1 organic green bell pepper
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • Sunbasket Creole seasoning (granulated garlic - dried thyme - dried oregano)
  • 1 tablespoon vegan Worcestershire sauce
  • ½ teaspoon cayenne (optional)
  • 3 organic scallions
Chef's Tip
Because shrimp cook so quickly, it’s easy to overdo it. Luckily, you can readily see when they’re done: translucent and limp when raw, shrimp curl up to become firm and opaque when heated. The smaller the shrimp, the faster they cook, so watch them closely once they’re tossed into the pot.

Nutrition per serving

Calories 470, Total Fat 5g (6% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 360mg (16% DV), Total Carb. 60g (22% DV), Fiber 8g (29% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Crustacean Shellfish, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables and cook the shrimp Creole.

2

Prep the vegetables

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Trim the ends from the celery; cut the celery in half lengthwise, then thinly slice crosswise.
  • Remove the stem, ribs, and seeds from the bell pepper. Cut the pepper lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch pieces.

3

Cook the shrimp Creole

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a medium [large] sauce pot over medium-high heat, warm 2 to 3 teaspoons [4 to 5 tsp] oil until hot but not smoking. Add the onion, celery, bell pepper, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the tomatoes, Creole seasoning, Worcestershire sauce, ½ cup [¾ cup] water, and as much cayenne as you like. Bring to a boil, reduce to a simmer, cover, and cook until the sauce is thickened slightly and the vegetables are just tender, 3 to 5 minutes.
Add the shrimp and cook until firm and cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
When the shrimp Creole is almost done, prepare the scallion garnish.

4

Prep the garnish

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.

Serve

Transfer the rice to the center of individual bowls. Spoon the shrimp Creole around the rice, sprinkle with the scallions, and serve.
Kids Can!
  • Rinse the rice.
  • Measure the onion.
  • Garnish with the scallions.