Shrimp Creole
6
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We gave our creole extra sizzle by using a hot, smoked Spanish paprika for flavour. But if you can't find it, try a ground, smoked chili powder.
Ingredients
Vegetable oil
1 tbsp(s)
All-purpose flour
1 tbsp(s)
Celery
1 stalk(s), medium, stalk, chopped
Onion
1 small, chopped
Garlic
1 clove(s), large, minced
Bell pepper
¾ cup(s), or 1 small, chopped
Canned tomato paste
2 tbsp(s)
Table wine
¼ cup(s), red
Canned diced tomatoes
14½ oz, drained
Bay leaf
1 leaf/leaves, 1 whole leaf preferred
Smoked paprika
⅛ tsp(s), smoked, hot Spanish variety
Dried basil
¼ tsp(s)
Dried oregano
¼ tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Uncooked shrimp
16 oz, peeled and deveined
Uncooked scallions
2 tbsp(s), minced
Fresh parsley
1 tbsp(s), Italian, fresh, minced
Fresh lemon juice
1 tbsp(s)
Cooked long grain brown rice
2 cup(s)
Fat free chicken broth
1 cup(s)
Instructions
1
Heat oil in large skillet. Stir in flour and cook over low heat 5 minutes, until mixture is smooth. Stir in celery, onion, garlic and pepper. Sauté 5 minutes. Add canned tomatoes, tomato paste, red wine, chicken broth and seasonings. Bring to a boil. Reduce heat to low.
2
Stir in shrimp. Simmer 5 minutes. Stir in scallions, Italian parsley and lemon juice. Simmer 1 minute. To serve spoon 1/2 cup rice into each of 4 bowls. Top with shrimp mixture. Yields about 2 1/2 cups per serving including rice.
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