paula's shrimp creole

1 Tbls olive oil
1 Tbls AP flour
1 cup chopped celery
1 cup chopped white or yellow onion
5 cloves garlic minced(about 3-4 Tbls)
1 cup red, orange or green bell pepper(I use a mix)
1(14oz) can stewed tomatos with italian seasoning(drained, juice reserved, tomatos loosely chopped)
1 (10oz) can MILD ROTEL tomatos
1/3 to 1/2 cup dry red wine
1 cup chicken broth, additional broth for rice(2 cups)
1/2 Tbls paprika
1/2 Tble oregano
1/2 teas salt
scant 1/2 teas pepper
2 pounds large uncooked shrimp, peeled and deveined
1/4 cup green onion, chopped
2 Tbls fresh basil, minced
1 Tbls fresh parsley, minced
2 Tbls fresh lime juice(the juice from one small lime)
2 cups cooked instant brown rice.

IN a large nonstick pan heat oil and flour over low until smooth-stirring. 3 to 4 minutes. Add celery, onion, and peppers. Cook over med until soft(about 5 minutes) Add garlic and cook ad additional 3 minutes. DO NOT LET GARLIC SCORCH! Add stewed tomatos, rotel tomatos, broth and wine- bring to a boil then reduce to low heat. Add paprika, oregano, salt and pepper. Allow to simmer 5 minutes. Meanwhile cook your instant brown rice according to instructions only using broth instead of water, Por the reserved tomato juice into rice as well. Cook and set aside. (may take an extra minuts or 2 because of the slightly higher liquid content)
When ready to serve- add shrimp. green onion, basil, parsley, and lime juice. Simmer 5 minutes until shrimp are just done(DO NOT OVER COOK SHRIMP of they will lose that supple texture) When ready to serve add in 2 cups of rice and stir together. This makes 4 generous servings! With only 7 fat grams and a whopping 40 grams protein! It also gives you 5 grams fiber so it's very filling! Serve with a side salad and vinnagrette dressing. Corn on the cob is also a nice side with this.

Number of Servings: 4

Recipe submitted by SparkPeople user BIGOLEDIVA.