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Shrimp Creole |
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Serves: 4 Print this RecipeServing size: 2-3 oz shrimp with 1/2 cup cooked rice This creole sauce is really versatile-you can add chicken cubes, lobster chunks, mussels, or clams instead of shrimp. Remember to buy one pound of shrimp, total weight (with shells on). 8 ounces tomato sauce 1/2 cup sliced mushrooms 1/2 cup dry white wine 1/2 cup chopped onions 2 cloves minced garlic 1/2 cup chopped green peppers 1/2 cup chopped celery 2 bay leaves 1/4 teaspoon cayenne pepper 1 pound peeled, and deveined shrimp 2 cups cooked rice, hot 1. In a large skillet, combine the tomato sauce, mushrooms, wine, onion, garlic, green pepper, celery, bay leaves, and cayenne pepper. Bring to a boil; cover, reduce the heat, and let simmer for 10 to 15 minutes. 2. Add the shrimp to the tomato sauce and cook uncovered for 3 to 5 minutes, until the shrimp are bright pink. 3. To serve, spread the rice on a platter, and spoon the shrimp and creole sauce over the rice. EXCHANGES Starch 2 Lean Meat 1 NUTRITION FACTS Calories 213(Calories from Fat 10) Total Fat 1 gram Saturated Fat 0 grams Cholesterol 131 milligrams Sodium 534 milligrams Total Carbohydrate 31 grams Dietary Fiber 2 grams Sugars 4 grams Protein 18 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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