Click here for a larger picture of Spicy Shrimp Creole
4 servings
Shrimp
Uncategorized
Eat-lf Spicy Celery Bell pepper Olive oil Onion Oregano Garlic Rice Shrimp Tomato
1 tb Extra-virgin ve oil
1 sm on; chopped
1 sm Green l pepper; chopped
1/2 c Chopped ery
2 md lic cloves; minced
14 1/2 oz Canned diced atoes;
8 oz ato sauce; Contadina
2 ts cestershire sauce
1/4 ts pepper flakes
1 1/2 ts Chopped fresh gano
1 1/2 ts Chopped fresh me
1 1/2 lb Fresh imp; peeled and
3 c Hot cooked e
1. Heat olive oil in medium non-stick skillet over medium-high heat. Add onion, green pepper, celery and garlic and saute until soft but not browned, about 5 minutes. 2. Stir in tomatoes and their liquid, breaking them up with spoon. Stir in tomato sauce, Worcestershire sauce and red pepper flakes (if using dried herbs, add also at this point). Reduce heat to low and gently simmer 15 minutes. Stir in fresh oregano and thyme, and simmer 5 minutes more. 3. Stir in shrimp and simmer 5 to 7 minutes more, until shrimp are cooked through. Serve over rice. Makes 4 servings. 466 cals, 7g fat (14% cff) *Recipe from "Lean and Lovin It" by Don Mauer (Chapters Publishing, 1996, $16.95 paperback). Home tested for the Milwaukee Journal Sentinel (1997). Review: This Spicy Shrimp Creole was a big hit with Journal Sentinel. "It reminded me of jambalaya without the andouille. Everyone liked this recipe." (ELF) kitpath and at;earthlink.net 2/99 Per serving: 463 Calories; 7g Fat (14% calories from fat); 41g Protein; 55g Carbohydrate; 259mg Cholesterol; 855mg Sodium NOTES : 9 WW points Recipe by: Lean and Lovin It Posted to EAT-LF Digest by Betsy Burtis and lt;ebburtis and at;ix.netcom.com and gt; on Oct 12, 1999, converted by MM_Buster v2.0l.
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