main meals

Ingredients

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

Instructions

• 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.