Eggplant Shrimp Creole

This Shrimp Eggplant Creole brings a little bayou right to your dinner table. This tasty dish is loaded with shrimp and bursting with flavorful seasonings. I guarantee this will be a family pleaser. Depending on your taste, you can eat it as a soup or serve it over rice, either way this recipe is a keeper!!

Eggplant Shrimp Creole
Recipe Type: Main Entree
Prep time: 
Cook time: 
Total time: 
  • 4 tbs Grass-Fed Butter
  • 240g White Onions (Chopped)
  • 150g Eggplant
  • 128g Celery (Sliced Thin)
  • 2 tsp Minced Garlic
  • 2 tbs Brown Rice Flour (or Flour of Choice)
  • 32 oz Canned Tomatoes ( Diced or Peeled )
  • ¾ cup Low Sodium Chicken Broth
  • 6 tbs Tomato Paste
  • 2 Bay Leaves
  • ¼ + ⅛ tsp Dried Thyme
  • ¼ + ⅛ tsp Dried Rosemary
  • 18 oz Frozen Shrimp
What You Need
  • Large Skillet
  • Knife
  • Strainer
  • Large Spoon/Spatula
  • Measuring Spoons & Cups
  • Scale
  • Add hot sauce to soup for a touch of heat.
  • Season with additional Sea Salt & Pepper to taste
  1. Heat skillet on Medium/High, add butter and allow to melt. Add Onions, Eggplant, Celery and Garlic. Sauté vegetables for 7-8 minutes.
  2. Stir in Brown Rice Flour.
  3. Add Tomatoes and Chicken Broth, stir. Add Tomato Paste, Bay Leaf, Thyme, Rosemary and stir, bringing mixture to a boil.
  4. Allow soup to simmer on low, covered for 15 minutes.
  5. Add Shrimp, remove Bay Leaves, cover and simmer for an additional 10 minutes.
  6. Plate as you desire, I recommend serving over rice of choice.
  7. Enjoy!!
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!


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