Shrimp Creole

By barbgreenfield

Ingredients

• 1 pound fresh or frozen medium shrimp in shells
• 1 medium onion, chopped (1/2 cup)
• 1/2 cup chopped celery
• 1/2 cup chopped green sweet pepper
• 2 cloves garlic, minced
• 2 tablespoons butter or margarine
• 1 14.5-ounce can diced tomatoes, undrained
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 tablespoons snipped fresh parsley
• 2 cups hot cooked rice

Preparation

Step 1

1 Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2 In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.
3 Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to taste. Serve over rice.
4 Makes 4 servings
5 Fish Creole: Prepare as above, except substitute 12 ounces fresh or frozen skinless, firm-fleshed fish fillets (such as catfish, cod, or grouper) for the shrimp. Thaw fish, if frozen. Rinse fish and cut into 1-inch pieces. Add fish to tomato mixture with parsley. Cook, stirring frequently, about 3 minutes or until fish begins to flake when tested with a fork. Per 1 cup fish mixture + 1/2 cup rice: 269 cal., 7 g total fat (3 g sat. fat), 52 mg chol., 418 mg sodium, 31 g carbo., 2 g dietary fiber, 18 g protein. Daily Values: 14% vit. A, 55% vit. C, 8% calcium, 7% iron. Exchanges: 1 Vegetable, 1 1/2 Starch, 2 Very Lean Meat, 1 Fat