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New Orleans Shrimp Creole Recipe
|Canned tomatoes||16 Ounce (1 Can)|
|Onion||1 , chopped|
|Stalk celery||1 , chopped|
|Bell pepper||1 , chopped|
|Red pepper||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Liquid butter buds||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Lite salt||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Cooked shrimp||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 566 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.67 g3.4%
Trans Fat 0 g
Cholesterol 4.6 mg
Sodium 1110.3 mg46.3%
Total Carbohydrates 82 g27.4%
Dietary Fiber 15.1 g60.5%
Sugars 22.8 g
Protein 57 g113.7%
Vitamin A 116.1% Vitamin C 300.9%
Calcium 52.3% Iron 47.5%
*Based on a 2000 Calorie diet
Cook slowly for about 30 minutes or until most of the liquid has evaporated and the vegetables are very soft.
Prepare white sauce by blending liquid Butter Buds with flour and milk very gradually, stirring constantly.
Stir and boil two minutes adding salt and pepper.
Combine vegetable mixture, white sauce, and shrimp.