SHRIMP WITH CREOLE SAUCE
Source of Recipe
Light & Tasty Magazine
Exchanges
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
3/4 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, saute 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.
Nutritional Analysis: One serving (3 shrimp with 1/3 cup sauce) equals 56 calories, 1 g fat (trace saturated
fat), 32 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. ++++ Diabetic Exchanges: 1 very lean meat, 1 vegetable.
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