Shrimp Creole

Ingredients

• 1 Tbsp vegetable oil
• 1 Tbsp all-purpose flour
• 1 medium celery, stalk, chopped
• 1 small onion, chopped
• 1 medium garlic clove, minced
• 1 medium bell pepper, chopped
• 14 1/2 oz canned diced tomatoes, drained
• 2 Tbsp canned tomato paste
• 1/4 cup wine, red
• 1 cup fat-free chicken broth
• 1 piece bay leaf
• 1/8 tsp paprika, smoked, hot Spanish variety
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1 pound shrimp, peeled and deveined
• 2 Tbsp scallions, minced
• 1 Tbsp parsley, Italian, fresh, minced
• 1 Tbsp fresh lemon juice
• 2 cup cooked brown rice

Directions

1. Heat oil in large skillet. Stir in flour and cook over low heat until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth and seasonings. Bring to a boil; reduce heat to low.
2. Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp mixture.

Serves | 4
POINTS per serving | 6

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse