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This isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6


Cost per serving $4.16 view details


  1. Add 3 Tbsp olive oil to a large skillet. Add the onions, green pepper, and celery, stirring occasionally until soft. Add the garlic, stir for 30 seconds, then add the tomatoes and juices. If whole, break up the tomatoes with a spoon or kitchen shears. Add the tomato paste, salt and pepper (be generous), Worcestershire, lemon peel, cloves, sugar, thyme, and bay leaf. Simmer on low about 10 minutes, stirring.
  2. Meanwhile, heat another 3 Tbsp olive oil in a skillet and saute the eggplant until browned. Leave the oil and pan out for the rice below.
  3. Add the Eggplant to the tomato pan and cook for 5 minutes, then add the shrimp and cook for another 5 minutes. Stir in the butter and the capers and cook for another 2 minutes.
  4. Check for seasoning and add salt and pepper as desired. Transfer to a serving bowl and garnish with the chopped parsley.
  6. When you start the Creole, add the rice and stock to a rice cooker. Alternatively, put both in a pot, bring to boil, cover, and simmer for 20 minutes. Reheat the oil used to cook the Eggplant and add one more Tbsp. Add the minced onion and saute 2 minutes then add the garlic (feel free to add more garlic if you like garlicky rice) and saute until the garlic is golden brown but not burned (about 1 minute). Add all of the rice to the skillet and saute, turning over occasionally, about 2-3 minutes.
  7. Put rice in a serving dish and serve with the Shrimp Creole and Tabasco sauce for adding at the table. Alternatively, if everyone you are serving likes spicy food, add 1-2 tsp of Tabasco directly to the rice to spice it up before putting it in the serving dish.

Nutrition Facts

Amount Per Serving %DV
Serving Size 541g
Recipe makes 6 servings
Calories 586  
Calories from Fat 173 30%
Total Fat 19.63g 25%
Saturated Fat 4.86g 19%
Trans Fat 0.0g  
Cholesterol 183mg 61%
Sodium 664mg 28%
Potassium 1179mg 34%
Total Carbs 71.68g 19%
Dietary Fiber 9.1g 30%
Sugars 10.8g 7%
Protein 32.33g 52%
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  • Nancy Miyasaki
    I really enjoyed this full flavored shrimp and vegetable dish. I added quite a bit of Tabasco to mine, as I like it spicy. But I liked that it was flavorful enough for our kids without the Tabasco.
    Yo he cocinado/probado esta receta
    • david spottiswood
      Evie and I halved the recipe, and used Japanese eggplant. It was delicious
      Yo he cocinado/probado esta receta
      1 reply
    • Michele Grason
      I made this for dinner last night. Super tasty!
      Yo he cocinado/probado esta receta
      1 reply


    • Mari
      08 de Mayo de 2011
      John, this looks delicious! Definitely something I would love to try.
      • Stephen Crout
        02 de Mayo de 2011
        I'm sorry, John, but I look at the length of the ingredient list and my eyes roll into the back of my head.

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