Shrimp Creole I

Ingredients

• 1 tbsp reduced calorie margarine
• 2 cup finely chopped onions
• ½ cup finely chopped bell pepper
• ⅓ cup finely chopped celery
• 2 large tomatoes, peeled, seeded and chopped (about 1 cup)
• 1 clove garlic, minced
• 2 cups seafood stock or water
• 3 tbsp tomato paste
• 1 tsp salt
• 1 tsp paprika
• ½ tsp ground red pepper
• ⅛ tsp ground white pepper
• ⅛ tsp ground oregano
• ⅛ tsp ground thyme
• ⅛ tsp dried basil leaves, crushed
• ½ lbs medium shrimp, peeled and deveined
• 1 cup hot cooked rice

Directions

1. In a 6-quart pot over medium heat, melt the margarine.
2. Add the onions, bell pepper and celery; saute" for 10 minutes, stirring frequently.
3. Add the remaining ingredients except for the shrimp and rice.
4. Reduce the heat; simmer, covered, for 20 minutes, stirring frequently.
5. Add the shrimp and cook, uncovered, for 10 minutes, or until the shrimp turn pink.
6. Remove from the heat and let stand for 5 minutes before serving.
7. Serve over hot rice.

Nutritional information

Per serving:

• kcal 123 | fat 2.6g | chol 110 | sod 310mg