Shrimp Creole

By á-3209

Ingredients

• 1 Tbsp vegetable oil
• 1 Tbsp all-purpose flour
• 1 rib(s) (medium) uncooked celery, chopped
• 1 small uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 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) uncooked shrimp, peeled and deveined
• 2 Tbsp uncooked scallion(s), minced
• 1 Tbsp parsley, Italian, fresh, minced
• 1 Tbsp fresh lemon juice
• 2 cup(s) cooked brown rice

Preparation

Step 1

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.