Shrimp creole #3

Shrimp creole #3
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Shrimp creole #3 ingredients

  • 1 T Reduced calorie margarine
  • 2 c Finely chopped onions
  • 1⁄2 c Finely chopped bell pepper
  • 1⁄3 c Finely chopped celery
  • 2 large Tomatoes, peeled, seeded
  • -and chopped (about 1 cup)
  • 1 clv garlic, minced
  • 2 c Seaffod stock or water
  • 3 T Tomato paste
  • 1 t Salt
  • 1 t Paprika
  • 1⁄2 t Ground red pepper
  • 1⁄8 t Ground white pepper.
  • 1⁄8 t Grond oregano
  • 1⁄8 t Ground thyme
  • 1⁄8 t Dried basil leaves, crushed
  • 1⁄2 lb Medium shrimp, peeled and
  • -deveined
  • 1 c Hot cooked Rice

Cooking Shrimp creole #3

1. In a 6-quart pot over medium heat, melt the margarine.
2. Add the onions, bell pepper and celery; saute" for 10 minutes, stirring frequently.
3. Add the remaining ingredients except for the shrimp and rice.
4. Reducei the heat; simmer, covered, for 20 minutes, stirring frequently.
5. Add the shrimp and dook, uncovered, for 10 minutes, or until the shrimp trun pink.
6. Remove from the heat and let stand for 5 minutes before serving.
7. Serve over hot rice.
8. Per serving: kcal 123, fatgm 2.

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