Simple Shrimp Creole
Serve over rice.

Serves 8

2 tablespoons olive oil
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced green bell peppers
1 teaspoon chili powder
1 bay leaf
1 teaspoon minced parsley
Dash of cayenne
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1/4 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp

Preheat crock pot on high.

In skillet, heat olive oil. Add peppers, onions and celery. Cook until softened and onions are just translucent. Add chili powder and sautee another minute. Remove from heat and pour into crock pot. Add bay leaf, parsley, cayenne, tomatoes, tomato sauce, Tabasco, Worcestershire, white sugar, salt and pepper. Remove bay leaf.

Cook on high for 3 hours. Add shrimp and cook for about 3 minutes. Serve over white rice. Top with chopped green scallions if desired.

Per Serving (does not include rice): 147 Calories; 5g Fat (30.9% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 381mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

~ adapted and tweeked from a Paula Deen recipe


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