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Shrimp Gumbo

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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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