Shrimp Creole No3 Recipe

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Shrimp Creole No3 Recipe

 

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Shrimp Creole No3

 

Ingredients

1 tbsp reduced calorie margarine
2 cup finely chopped onions
1/2 cup finely chopped bell pepper
1/3 cup finely chopped celery
2 large tomatoes, peeled, seeded, and chopp, ed (about 1 cup)
1 cl garlic, minced
2 cup seaffod stock or water
3 tbsp tomato paste
1 tsp salt
1 tsp paprika
1/2 tsp ground red pepper
1/8 tsp ground white pepper.
1/8 tsp grond oregano
1/8 tsp ground thyme
1/8 tsp dried basil leaves, crushed
1/2 lb medium shrimp, peeled and deveined
1 cup hot cooked rice



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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