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-> [Cereals, Creole & Cajun, Low-calorie, Rice & Grains, Seafood, Shrimp, Southern] -> [Shrimp creole #3 Recipe] |
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Shrimp creole #3
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| Artist: |
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| Categories: |
Cereals, Creole & Cajun, Low-calorie, Rice & Grains, Seafood, Shrimp, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Reduced calorie margarine | | 2
| cup | Finely chopped onions | | 1/2
| cup | Finely chopped bell pepper | | 1/3
| cup | Finely chopped celery | | 2
| large | Tomatoes, peeled, seeded | | | -and chopped (about 1 cup) | | 1
| cl | Garlic, minced | | 2
| cup | Seaffod stock or water | | 3
| tbsp | Tomato paste | | 1
| tsp | Salt | | 1
| tsp | Paprika | | 1/2
| tsp | Ground red pepper | | 1/8
| tsp | Ground white pepper. | | 1/8
| tsp | Grond oregano | | 1/8
| tsp | Ground thyme | | 1/8
| tsp | Dried basil leaves, crushed | | 1/2
| lbs | Medium shrimp, peeled and | | | -deveined | | 1
| cup | Hot cooked rice |
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Procedures:
| 1 | In a 6-quart pot over medium heat, melt the margarine. | | 2 | Add the onions, bell pepper and celery; saute" for 10 minutes, stirring frequently. | | 3 | Add the remaining ingredients except for the shrimp and rice. | | 4 | Reduce the heat; simmer, covered, for 20 minutes, stirring frequently. | | 5 | Add the shrimp and dook, uncovered, for 10 minutes, or until the shrimp trun pink. | | 6 | Remove from the heat and let stand for 5 minutes before serving. | | 7 | Serve over hot rice. | | 8 | Per serving: kcal 123, fatgm 2.6, chol 110, sodmg 310 |
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