A tasty winter recipe: Shrimp Creole

Author: Dr. Michelle Durkin on 12 March 2019

What do I have in common with Betty Crocker? Not much except one of my favourite winter recipes. This week I would like to share it with you.

You can make this recipe as mild or as spicy as you like. For the winter months I really like a little more heat. Traditionally this dish is served with brown rice but I like cauliflower rice better. It bumps up the nutrient density and fibre content. It also makes it more weight loss friendly because it will keep your blood sugars lower. 


1 1/2 cups chopped onion

1 cup finely chopped celery

2 medium green peppers, finely chopped

2 cloves garlic, minced

1/4 cup butter

1 can tomato sauce (15 oz)

1 cup water

2 tsp snipped parsley

1 tsp salt

1/8 tsp cayenne pepper

2 bay leaves, crushed

14 - 16 oz fresh or frozen cleaned raw shrimp

3 cups hot cooked rice OR cauliflower rice


Cook and stir onion, celery, green peppers and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water, and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat for 10-20 minutes or until shrimp are pink and tender. Serve over rice.

Now I would love to hear from you! What is your favourite winter recipe? Leave a comment below and I’ll be back next week with another edition of Doctor as Teacher Tuesday.

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