Shrimp Creole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients: * Shrimp, raw, 2 pounds * *Del Monte Petite Cut Diced Tomatoes, 2-14.5 oz cans * Tomato Sauce, 2 10 oz cans * Onions, raw, 1 cup, chopped * Green Peppers (bell peppers), 1 cup, chopped * Celery, raw, 1 cup, diced * Scallions (green onions), raw, 1/2 cup, chopped * Pepper, red or cayenne, .25 tsp * Salt, to taste * Tony Chachere's Creole Seasoning, to taste * Garlic, 3 cloves, chopped * Bay Leaf, 4 leaves * *Splenda Sugar Blend for Baking, 4 tsp * *Canola Oil, 2 tsp * *Brown Rice, long grain, 1/2 cup, cooked
Cook rice according to package.
Heat canola oil in large pot or skillet. Saute onions, green onions, celery, bell pepper and garlic until tender. Add shrimp, seasoning and bay leaves. Saute for 4 minutes. Add diced tomatoes, tomato sauce and Splenda blend. Simmer for 10-15 minutes or until shrimp are fully cooked. Serve over brown rice.
Makes 4 1 1/2 cup servings of Shrimp mixture and 4 1/2 cup servings of rice. (Nutritional value includes rice)
Number of Servings: 4
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
Heat canola oil in large pot or skillet. Saute onions, green onions, celery, bell pepper and garlic until tender. Add shrimp, seasoning and bay leaves. Saute for 4 minutes. Add diced tomatoes, tomato sauce and Splenda blend. Simmer for 10-15 minutes or until shrimp are fully cooked. Serve over brown rice.
Makes 4 1 1/2 cup servings of Shrimp mixture and 4 1/2 cup servings of rice. (Nutritional value includes rice)
Number of Servings: 4
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
Nutritional Info Amount Per Serving
- Calories: 516.8
- Total Fat: 7.6 g
- Cholesterol: 344.7 mg
- Sodium: 3,567.0 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 9.8 g
- Protein: 53.6 g
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