Shrimp Creole #3 Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 centiliter: 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,
Directions:
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 Prudhommes "Low-Calorie CAJUN Cooking" Posted on NVN
By Chris Tomlinson.
Source from luhu.jp
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 Prudhommes "Low-Calorie CAJUN Cooking" Posted on NVN
By Chris Tomlinson.
Source from luhu.jp