Shrimp Étouffée
Serve with tomato and arugula salad for a complete low fat meal.

Servings: 5

• 1 tablespoon low saturated fat margarine
• 2 cloves garlic, minced
• 4 green onion, chopped
• 1 bay leaf
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 teaspoon rosemary
• 1/4 cup white wine
• 2 pounds shrimp, peeled and deveined
• 1/4 cup Italian parsley, chopped
• 1 cup hot cooked white long grain rice

In a medium nonstick skillet, melt the margarine. Add the garlic and green onion and sauté until soft. Add the bay leaf, lemon juice, salt, pepper, rosemary and 1/2 of the wine. Simmer for 10 minutes. Remove the bay leaf, add the shrimp and continue cooking for 20 minutes. Add the remaining wine and parsley. Serve over fluffy hot cooked white rice.

Per Serving: 307 Calories
6g Fat (17.4% calories from fat)
39g Protein
21g Carbohydrate
2g Dietary Fiber;
276mg Cholesterol
302mg Sodium
Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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