Photo of Shrimp Creole by WW

Shrimp Creole

7
6
2
Smartpoints value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead.

Ingredients

vegetable oil

1 Tbsp

all-purpose flour

1 Tbsp

uncooked celery

1 rib(s), medium, chopped

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), minced

green pepper(s)

1 medium, chopped

canned diced tomatoes

14½ oz, drained

canned tomato paste

2 Tbsp

red wine

2 fl oz

fat free chicken broth

1 cup(s)

bay leaf

1 leaf/leaves

paprika

tsp, smoked, hot Spanish variety

dried basil

¼ tsp

dried oregano

¼ tsp

table salt

½ tsp, or more to taste

black pepper

¼ tsp

uncooked shrimp

1 pound(s), peeled and deveined

uncooked scallion(s)

2 Tbsp, minced

fresh parsley

1 Tbsp, Italian, fresh, minced

fresh lemon juice

1 Tbsp

long grain cooked brown rice

2 cup(s)

Instructions

  1. 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.
  2. 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.

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