American Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Shrimp creole #3

Yield: 4 Servings

Ingredients:

• 1 tb Reduced calorie margarine
• 2 c Finely chopped onions
• 1/2 c Finely chopped bell pepper
• 1/3 c Finely chopped celery
• 2 lg Tomatoes peeled seeded -and chopped (about 1 cup)
• 1 cl Garlic minced
• 2 c Seaffod stock or water
• 3 tb Tomato paste
• 1 ts Salt
• 1 ts Paprika
• 1/2 ts Ground red pepper
• 1/8 ts Ground white pepper.
• 1/8 ts Grond oregano
• 1/8 ts Ground thyme
• 1/8 ts Dried basil leaves crushed
• 1/2 lb Medium shrimp peeled and -deveined
• 1 c Hot cooked rice

Instructions:

In a 6-quart pot over medium heat melt the margarine. Add the onions bell pepper and celery; saute' for 10 minutes stirring frequently. Add the remaining ingredients except for the shrimp and rice. Reduce the heat; simmer covered for 20 minutes stirring frequently. Add the shrimp and dook uncovered for 10 minutes or until the shrimp trun pink. Remove from the heat and let stand for 5 minutes before serving. Serve over hot rice. PER SERVING: KCAL 123 FATgm 2.6(20%) CHOL 110 SODmg 310 Source: Enola Prudhomme's "Low-Calorie CAJUN Cooking" Posted on NVN By Chris Tomlinson.

Web Standards & Support: