Shrimp Creole No3

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 chopp, ed (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 lb medium shrimp, peeled and deveined 1 cup hot cooked rice

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Preparation
 
In a 6-quart pot over medium heat, melt the margarine.
Add the onions, bell pepper and celery; saute for 10 minutes,
stirring frequently.

Add the remaining ingredients except for the shrimp and rice. Reduce
the heat; simmer, covered, for 20 minutes, stirring frequently. Add
the shrimp and dook, uncovered, for 10 minutes, or until the shrimp
trun pink. Remove from the heat and let stand for 5 minutes before
serving. Serve over hot rice.

PER SERVING: KCAL 123, FATgm 2.6(20%), CHOL 110, SODmg 310

Source: Enola Prudhomme s "Low-Calorie CAJUN Cooking" Posted on NVN
By Chris Tomlinson.

 

 
Servings:
4

 

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