Shrimp Creole (WW)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp vegetable oil 1 Tbsp all-purpose flour 1 medium stalk celery, chopped 1 small onion(s), chopped 1 medium garlic clove(s), minced 1 medium green pepper(s), chopped 14 1/2 oz canned diced tomatoes, drained 2 Tbsp canned tomato paste 1/4 cup red wine 1 cup fat-free chicken broth 1 piece bay leaf 1/8 tsp paprika, smoked, hot Spanish variety 1/4 tsp dried basil 1/4 tsp dried oregano 1/2 tsp table salt, or more to taste 1/4 tsp black pepper 1 pound shrimp, peeled and deveined 2 Tbsp scallion(s), minced 1 Tbsp parsley, Italian, fresh, minced 1 Tbsp fresh lemon juice 2 cup cooked brown rice
Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low.
Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.
Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.
Number of Servings: 4
Recipe submitted by SparkPeople user BELLATROTTA.
Nutritional Info Amount Per Serving
- Calories: 313.2
- Total Fat: 5.7 g
- Cholesterol: 221.0 mg
- Sodium: 939.9 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 3.8 g
- Protein: 28.1 g
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