Dinner · 40 min · cajun

Shrimp Creole

Cajun flavors, weeknight effort. Large shrimp meets crushed tomatoes in a 40-minute dinner worth keeping in rotation. The macros do the talking: 55g protein, 84g carbs, and 12g fat in every 675-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Large shrimp
• 28 oz Crushed tomatoes
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 4 cloves Garlic
• 2 tbsp Butter
• 2 tbsp Flour
• 1 tbsp Cajun seasoning
• 2 Bay leaves
• 1 tbsp Worcestershire
• 4 cups Cooked rice

Steps

1. Melt the butter in a heavy pot, whisk in the flour, and cook 5 minutes to a light blond roux. Creole sauces stay lighter than Cajun ones — that is the tomato talking.
2. Add the onion, bell pepper, celery, and garlic; cook 8 minutes until soft. Stir in the Cajun seasoning for 1 minute.
3. Pour in the tomatoes, Worcestershire, and bay leaves with a cup of water. Simmer 20 minutes until the sauce thickens and the flavors round out.
4. Add the shrimp and simmer 4 to 5 minutes, just until pink and curled. Pull the pot off the heat the moment they are done.
5. Discard the bay leaves, taste for salt and heat, and ladle over rice.

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