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Low Calorie Shrimp Creole




Source of Recipe


Wanda Muncton


List of Ingredients




4 cups water
• 1 Lb shelled shrimp
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 28-oz can tomatoes, cut up
• 2 tsp instant chicken bouillon granules
• 1 tsp sugar
• 1 tsp dried thyme, crushed
• 1/4 tsp bottled hot pepper sauce
• 2 Tbs cornstarch
• 2 cups hot cooked rice
• 1/4 cup snipped parsley

Recipe



Boil water - Add shrimp; return to a boil and boil for 1-3 min. until shrimp is pink. Drain and set aside

In a large skillet combine onion, green pepper and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 3 to 4 min. or until vegies are crisp-tender. Do Not Drain

Stir in undrained tomatoes, bouilon granules, sugar, thyme and bottled hot peper sauce. Simmer, uncovered for 8 min.

Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 min. more. Add shrimp; heat through. Combine rice and parsley. Serve shrimp mixture over rice mixture.

Counts as 5 points - Makes 4 Servings