SparkRecipes is powered by

Articles

Shrimp Creole (WW)

More sharing options

Share on Twitter

4.3 of 5 (8)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Shrimp Creole (WW) calories by ingredient

Introduction

6 Points. We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead. 6 Points. We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead.

Minutes to Prepare: 25

Minutes to Cook: 20

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

Directions

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.