New Orleans–style shrimp Creole
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).
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
- Sun Basket Creole seasoning (granulated garlic - dried thyme - dried oregano)
- 1 tablespoon vegan Worcestershire sauce
- ½ teaspoon cayenne (optional)
- 3 organic scallions
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.
Calories: 470, Protein: 32g (64% DV), Fiber: 8g (32% DV), Total Fat: 5g (8% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1g (5% DV), Cholesterol: 215mg (72% DV), Sodium: 360mg (15% DV), Carbohydrates: 60g (20% DV), Total Sugars: 13g, Added Sugars: (Worcestershire contains molasses): 0g (0% DV).
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.