Spicy shrimp creole

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Extra-virgin olive oil
1 small Onion; chopped
1 small Green bell pepper; chopped
½ cup Chopped celery
2 mediums Garlic cloves; minced
14½ ounce Canned diced tomatoes; canned
8 ounces Tomato sauce; Contadina
2 teaspoons Worcestershire sauce
¼ teaspoon Red pepper flakes
1½ teaspoon Chopped fresh oregano
1½ teaspoon Chopped fresh thyme
1½ pounds Fresh shrimp; peeled and deveined
3 cups Hot cooked rice

Directions

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@... 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 <ebburtis@...> on Oct 12, 1999, converted by MM_Buster v2.0l.

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