Shrimp Gumbo
By á-170456
Ingredients
- 2 tablespoons olive oil divided
- 2 tablespoons Atkins Bake Mix
- 2 celery stalks chopped
- 1 small green bell pepper seeded, chopped
- 1 small onion chopped
- 2 cans reduced sodium chicken broth - (14 1/2 oz ea)
- 1 cup water
- 1 cup diced stewed tomatoes
- 2 teaspoons Creole seasoning blend
- 2 garlic cloves pressed
- 1 pound collard greens washed, cut strips (or two 10-oz packages frozen)
- 1 package frozen cut okra - (10 oz)
- 2 pounds large shrimp shelled, deveined
- Hot red pepper sauce
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 6
Preparation
Step 1
In a large saucepan, heat oil over medium heat, whisk in bake mix and cook, whisking, until golden brown and bubbly, about 5 minutes. Add celery, bell pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables are softened.
Add chicken broth, water, tomatoes, Creole seasoning and garlic to vegetable mixture and bring to a boil. Add collards and okra, cover and cook until collards are tender, about 10 minutes.
Add shrimp to gumbo, mix well, cover, and cook 3 to 4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
This recipe yields 6 servings.
Carbohydrates: 16.5 grams
Net Carbs: 10.5 grams
Fiber: 6 grams
Protein: 26 grams
Fat: 7 grams
Calories: 232
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