Creole Shrimp W/ Whole Grains
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 347.7
- Total Fat: 7.7 g
- Cholesterol: 172.2 mg
- Sodium: 883.4 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 6.6 g
- Protein: 29.7 g
View full nutritional breakdown of Creole Shrimp W/ Whole Grains calories by ingredient
Introduction
I adapted this recipe from one I saw to make the healthy substitutions - olive oil instead of butter, and the Texmati Royal blend instead of white rice.Disclaimer: This is not a one-pan dish. But it's a good batch dish for making multiple servings. I made this for lunch for a week. I adapted this recipe from one I saw to make the healthy substitutions - olive oil instead of butter, and the Texmati Royal blend instead of white rice.
Disclaimer: This is not a one-pan dish. But it's a good batch dish for making multiple servings. I made this for lunch for a week.
Number of Servings: 6
Ingredients
-
Raw Shrimp; 24 oz.
Whole Grain Texmati Brown Rice Blend;1 cup dry
Okra; 3 cups
Tomatoes; 3 cups diced or 1 28 oz. can Diced
Onions; 2 cups raw
Garlic; 1 clove
White Wine; 1/2 cup
Creole Seasoning; 2 tsp or to taste
Directions
This recipe makes 6 2-cup servings.
Rice Blend:
In a 2-3 quart saucepan, combine the rice blend and 2 1/2 cups water. Bring to a boil, then reduce heat and cover. Cook for 45 minutes, or until liquid is almost gone and kernels are soft.
Okra and Tomatoes:
While rice is cooking, in a separate saucepan, combine the tomatoes, okra and 1/2 teaspoon of the creole seasoning. Simmer at a low heat covered for about 30 minutes, or until okra is soft.
Prep for shrimp mixture:
Chop onions into 1/4" cubes.
Mince garlic.
Whole tomatoes can be used. If so, cut them into 1/2" chunks.
Shrimp mixture (Takes about 10 minutes):
In a Chef's pan, heat olive oil. Saute onions and garlic until soft. Add shrimp and continue cooking for 2-3 minutes or until shrimp starts to change color. Add wine and creole seasoning and cook for 2-3 minutes, or until shrimp becomes opaque. Remove from heat.
Final Prep:
Blend okra/tomato mixture into the shrimp and allow flavors to combine. Serve mixture over the whole grains.
Notes:
I used a Chilean Sauvignon Blanc as the wine, but any dry white wine will work.
If you don't like the whole grain blend, other healthy options are:
Whole-grain orzo
Quinoa, either the seeds or pasta
Israeli couscous (these are the larger balls).
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTSMITH.
Rice Blend:
In a 2-3 quart saucepan, combine the rice blend and 2 1/2 cups water. Bring to a boil, then reduce heat and cover. Cook for 45 minutes, or until liquid is almost gone and kernels are soft.
Okra and Tomatoes:
While rice is cooking, in a separate saucepan, combine the tomatoes, okra and 1/2 teaspoon of the creole seasoning. Simmer at a low heat covered for about 30 minutes, or until okra is soft.
Prep for shrimp mixture:
Chop onions into 1/4" cubes.
Mince garlic.
Whole tomatoes can be used. If so, cut them into 1/2" chunks.
Shrimp mixture (Takes about 10 minutes):
In a Chef's pan, heat olive oil. Saute onions and garlic until soft. Add shrimp and continue cooking for 2-3 minutes or until shrimp starts to change color. Add wine and creole seasoning and cook for 2-3 minutes, or until shrimp becomes opaque. Remove from heat.
Final Prep:
Blend okra/tomato mixture into the shrimp and allow flavors to combine. Serve mixture over the whole grains.
Notes:
I used a Chilean Sauvignon Blanc as the wine, but any dry white wine will work.
If you don't like the whole grain blend, other healthy options are:
Whole-grain orzo
Quinoa, either the seeds or pasta
Israeli couscous (these are the larger balls).
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTSMITH.