HCG - Shrimp Creole*

100 grams Shrimp (peeled and deveined)
2 Roma Tomatoes
1 Stalk Celery (thinly sliced)
2 tablespoon Onion coarsely chopped
3 oz. Tomato Paste
1 cup vegetable Broth (or water)
1 clove Garlic crushed and minced
1/8 teaspoon Garlic powder
1/8 teaspoon Onion powder
1/8 Cayenne pepper (to taste)
1/8 teaspoon Thyme
1/4 teaspoon Oregano
1/8 teaspoon crushed Bay Leaf
1/8 teaspoon Salt (to taste)
Black Pepper to taste

The presentation is nicer if you leave the shrimp whole, but it will eat better if you cut the shrimp in bite size chunks.

*Now, technically, this is not a recipe of which Dr. Simenos would approve. I'm mixing vegetables but I grew up in Louisiana and can't imagine how you'd make Shrimp Creole without Onions, Tomatoes and Celery. I conceded on Bell Peppers since they aren’t on the list at all, but that's as much as I'm prepared to give and still refer to it as Shrimp Creole! (Serving it over Miracle Rice isn’t approved either, but well, ya gotta have rice.)

Chop Roma Tomatoes and Blend with Tomato Paste and 1/2 Cup Vegetable Broth (or water).

In small sauce pan, sauté Onion, Celery, Garlic and Spices with a little Vegetable Broth until onions are clear and tender (adding small amounts of Vegetable Broth or Water as needed.)

Add Blended Tomatoes and any Remaining Vegetable Broth to Sauce pan and simmer, stirring frequently for 15 minutes.

Add Shrimp and Cook for an additional 5 minutes.

(Serve over Miracle Rice prepared per instructions on package if desired.)


Serving Size: 1