Monday, February 28, 2011

Shrimp Creole- Weight Watcher's style

This is a yummy Mardi Gras recipe!

Shrimp Creole

PointsPlus™ Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 20 min
Level of Difficulty: Easy


1 Tbsp vegetable oil

1 Tbsp all-purpose flour

1 stalk(s) celery, chopped (medium)

1 small onion(s), chopped

1 clove(s) garlic clove(s), minced (medium)

1 medium green pepper(s), chopped

14 1/2 oz canned diced tomatoes, drained

2 Tbsp canned tomato paste

1/4 cup(s) red wine

1 cup(s) fat-free chicken broth

1 leaf/leaves bay leaf

1/8 tsp paprika, smoked, hot Spanish variety

1/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp table salt, or more to taste

1/4 tsp black pepper

1 pound(s) shrimp, peeled and deveined

2 Tbsp scallion(s), minced

1 Tbsp parsley, Italian, fresh, minced

1 Tbsp fresh lemon juice

2 cup(s) cooked brown rice


  • Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. 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 creole.

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