Chef Meg's Shrimp Creole - 45.1g Carbs, 6.3g Fiber, 3.9g Sugar
From: SparkPeople user CHEF_MEG
Some call this dish Shrimp with Red Gravy but I like the true name
of Shrimp Creole. One bite and you're transported to Louisiana: I
envision shrimp boats bobbing along the shore and gardens bursting
with peppers ripened in the summer heat.
Prep: 15 min
Cook: 15 min
Servings: 4
2 tsp canola oil
1 large onion (about 1 1/2 cups), chopped
3 stalks celery, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 Tbsp tomato paste
8 oz (1 cup) tomato sauce, no salt added
2 cups vegetable stock, no salt added
12 ounces peeled and deveined shrimp, (18/19 count per pound)
2 cups cooked brown rice
Saute the onions in a large pan set over medium heat for 2 minutes.
Add the garlic and celery, cook another two minutes, then add the
peppers, spices and tomato paste to the pan, stirring as the mixture
cooks another two minutes.
Slowly add the tomato sauce and stock to the saucepan and stir to
combine. Bring the mixture to a boil, then reduce to a simmer for
10 minutes. Add the shrimp and simmer for two minutes.
Serve over brown rice (nutrition info included).
Serves: 4
Serving Size: 1 1/4 cups of shrimp Creole and 1/2 cup rice
302.1 Calories, 5g Total Fat, 0.9g Saturated Fat, 2.0g Polyunsaturated Fat,
0.8g Monounsaturated Fat, 129.2mg Cholesterol, 277.1mg Sodium,
662.6mg Potassium, 45.1g Total Carbs, 6.3g Dietary Fiber, 3.9g Sugars,
22.8g Protein
No comments:
Post a Comment