Shrimp Creole

By á-170456

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1 medium celery stalk chopped
• 1 small onions chopped
• 1 medium garlic cloves minced
• 1 medium bell peppers chopped
• 14 1/2 ounces canned diced tomatoes drained
• 2 tablespoons canned tomato paste
• 1/4 cup wine red
• 1 cup fat-free chicken broth
• 1 piece bay leaf
• 1/8 teaspoon smoked paprika (hot Spanish variety)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon table salt
• 1/4 teaspoon freshly-ground black pepper
• 1 pound shrimp peeled, deveined
• 2 tablespoons scallions minced
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon fresh lemon juice
• 2 cups cooked brown rice

Details

Servings 4

Preparation

Step 1

Heat oil in large skillet. Stir in flour and cook over low heat until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf and seasonings. 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 mixture.

This recipe yields 4 servings.

Points® Value: 6