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    Shrimp Creole


    Source of Recipe


    Weight Watchers Cookbook

    Recipe Introduction


    servings 4
    points 6

    List of Ingredients




    1 Tbsp vegetable oil
    1 Tbsp all-purpose flour
    1 medium celery, stalk, chopped
    1 small onion(s), chopped
    1 medium garlic clove(s), minced
    1 medium bell pepper(s), 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 scallion(s), minced
    1 Tbsp parsley, Italian, fresh, minced
    1 Tbsp fresh lemon juice
    2 cup cooked brown rice

    Recipe



    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; saut� 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf and seasonings. Bring to a boil; reduce heat to low.

    Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp mixture.

 

 

 


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