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| Shrimp And Vegetable Creole |
Hits: 78 |
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| Date Added: |
February 29, 2008 |
| Calories: |
141 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Main Dish, Seafood / Shellfish |
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| Ingredients: |
1 tablespoon vegetable oil
2 onions
1 celery stalk
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 garlic cloves
1 can no-salt-added diced tomatoes - (14 1/2 oz)
1 can no-salt-added tomato sauce - (8 oz)
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper - (to 1/4)
1 pound medium shrimp
3 medium zucchini
6 cups hot cooked white rice
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions, celery, bell peppers and the garlic; cook, stirring as needed, until softened, 6 to 8 minutes.
- Add the tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme and cayenne; bring to a boil. Reduce the heat and cook, stirring as needed, until the sauce is slightly thickened, about 10 minutes.
- Add the shrimp and zucchini; return to a boil. Reduce the heat and simmer, covered, stirring as needed, until the shrimp turn pink, 5 to 7 minutes. Serve the rice, topped with the shrimp mixture.
- This recipe yields 6 servings.
- Per Serving: 423 Calories, 5 g Total Fat, 1 g Saturated Fat, 108 mg Cholesterol, 154 mg Sodium, 72 g Total Carbohydrate, 3 g Dietary Fiber, 23 g Protein, 111 mg Calcium.
- Serving Provides: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
- Points Per Serving: 8.
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| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 141 |
Calories from Fat 24.2% |
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| Total Fat |
4g |
| Cholesterol |
115mg |
| Sodium |
139mg |
| Carbohydrate |
10g |
| Dietary Fiber |
3g |
| Protein |
17g |
| Points 3 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers |
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