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    Shrimp W/ Creole Sauce


    Source of Recipe


    Light & Tasty Magazine

    SHRIMP WITH CREOLE SAUCE

    Exchanges
    WW Points
    Yield: 12 servings.

    1 large onion, chopped
    1/2 cup finely chopped green pepper
    1 celery rib with leaves, finely chopped
    1 tablespoon canola oil
    3 garlic cloves, minced
    1 can (28 ounces) whole tomatoes
    1/4 cup minced fresh parsley
    1/4 cup water
    1/4 cup tomato paste
    2 tablespoons lime juice
    1 teaspoon dried thyme
    1/4 teaspoon salt
    1/2 teaspoon dried oregano
    1/4 to 1/2 teaspoon hot pepper sauce
    1/4 teaspoon ground allspice
    36 cooked large shrimp, peeled and deveined

    In a large nonstick skillet, sauté the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet.

    Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.

    Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

    One serving (3 shrimp with 1/3 cup sauce) equals 56 calories, 1 g fat (trace saturated fat), 32 mg cholesterol, 202 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. ++++ Exchanges: 1 very lean meat, 1 vegetable ++++ WWP: 1

 

 

 

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