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    Shrimp Creole

    Source of Recipe

    WW Post

    List of Ingredients

    • 1 Tbsp vegetable oil
    • 1 Tbsp all-purpose flour
    • 1 medium celery, stalk, chopped
    • 1 small onion(s), chopped
    • 1 medium garlic clove(s), minced
    • 1 medium bell pepper(s), chopped
    • 2 Tbsp canned tomato paste
    • 1 cup fat-free chicken broth
    • 1 piece bay leaf
    • 1/8 tsp paprika, smoked, hot Spanish variety
    • 1/4 tsp dried basil
    • 1/4 tsp dried oregano
    • 1/4 tsp table salt
    • 1/4 tsp black pepper
    • 1 pound shrimp, peeled and deveined
    • 2 Tbsp scallion(s), minced
    • 1 Tbsp parsley, Italian, fresh, minced
    • 1 Tbsp fresh lemon juice
    • 2 cup cooked brown rice


    1. Heat oil in large skillet. Stir in flour and cook over low heat until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf and seasonings. 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 mixture.




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