Main DishesFebruary 13, 2017
Calories
1083
Sodium
1339mg
55% DV
Fat
79g
121% DV
Protein
22g
45% DV
Carbs
15g
5% DV
Fiber
5g
21% DV
Dump and Bake Shrimp Étouffée with Rice
46
6
3 tablespoons butter, diced into small cubes
1 ½ pounds raw peeled and deveined shrimp*
2 cups uncooked long-grain white rice
1 can condensed Cream of Celery soup (NOT diluted) (I used Campbell’s Healthy Request)
1 (15 ounce) can tomato sauce
1 can petite diced tomatoes (do not drain)
1 sweet onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
½ cup diced celery
1 teaspoon minced garlic
1 tablespoon Creole seasoning (you can reduce it to 1 teaspoon if you are serving the dish to children and you want it to be mild)
1 teaspoon salt
½ teaspoon pepper
Hot sauce and sliced green onions, for serving
1 ½ pounds raw peeled and deveined shrimp*
2 cups uncooked long-grain white rice
1 can condensed Cream of Celery soup (NOT diluted) (I used Campbell’s Healthy Request)
1 (15 ounce) can tomato sauce
1 can petite diced tomatoes (do not drain)
1 sweet onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
½ cup diced celery
1 teaspoon minced garlic
1 tablespoon Creole seasoning (you can reduce it to 1 teaspoon if you are serving the dish to children and you want it to be mild)
1 teaspoon salt
½ teaspoon pepper
Hot sauce and sliced green onions, for serving
Preheat oven to 350 degrees F.
Spray a 13-inch x 9-inch casserole or baking dish with cooking spray. Spread diced butter around the bottom of the pan.
In a large bowl, stir together shrimp, uncooked rice,...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
1083
Sodium
1339mg
55% DV
Fat
79g
121% DV
Protein
22g
45% DV
Carbs
15g
5% DV
Fiber
5g
21% DV
