Serves: 6

1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein (see How to Devein Shrimp in "Boiled Shrimp"). Cover and refrigerate.

2. Melt butter in 3-quart saucepan over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.

3. Stir in remaining ingredients except rice and shrimp. Heat to boiling reduce heat to low. Simmer uncovered 10 minutes.

4. Stir in shrimp. Heat to boiling reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

NUTRITION FACTS: 1 Serving: Calories 385 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 140mg Sodium 1,110mg Carbohydrate 58g (Dietary Fiber 4g) Protein 22g % DAILY VALUE: Vitamin A 24% Vitamin C 42% Calcium 8% Iron 28% DIET EXCHANGES: 3 Starch 1 1/2 Lean Meat 2 Vegetable

Lighter Shrimp Creole: For 3 grams of fat and 335 calories per serving, decrease butter to 1 tablespoon use nonstick saucepan.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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