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Cook'n with Betty Crocker 
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Louisiana Seafood Creole |
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Serves: 4 Print this RecipePackaged frozen vegetables and canned tomatoes make this flavorful supper dish a snap. 1/2 cup dry white wine or fat-free reduced-sodium chicken broth 3 cups frozen green beans, red pepper and carrots (from 16-ounce package) 4 cloves large garlic, finely chopped (1 tablespon) 1/4 to 1/2 teaspoon ground red pepper (cayenne) 1/2 pound cod filets, halibut or red snapper, cubed 1 (14 1/2-ounce) can stewed tomatoes, undrained 1 pound peeled and deveined raw small shrimp, thawed if frozen Hot cooked rice, if desired Heat 1/4 cup of the wine to boiling in 4-quart Dutch oven or saucepan. Stir in vegetable mixture and garlic. Cook about 10 minutes, stirring frequently, until liquid has evaporated. Stir in remaining wine, the red pepper, fish and tomatoes. Heat to boiling; reduce heat to medium. Cover and cook 20 minutes. Stir in shrimp. Cook about 5 to 7 minutes or until shrimp are pink and firm. Serve over rice. 1 Serving: Calories 175 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 190mg; Sodium 420mg; Carbohydrate 12g (Dietary Fiber 3g); Protein 30g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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