2002 Shrimp with Creole Sauce

By boandozzy

3 shrimp with 1/3 cup sauce equals 56 calories, 1 g fat (trace saturated fat), 32 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein.

Diabetic Exchanges: 1 lean meat, 1 vegetable.

Originally published as Shrimp with Creole Sauce in Light & Tasty December/January 2002, p16

Ingredients

• 1 large onion, chopped
• 1/2 cup finely chopped green pepper
• 1 celery rib with leaves, finely chopped
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes
• 1/4 cup minced fresh parsley
• 1/4 cup water
• 1/4 cup tomato paste
• 2 tablespoons lime juice
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon ground allspice
• 36 cooked large shrimp, peeled and deveined

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.

Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp. Yield: 12 servings.