Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Reduced calorie margarine
2 c Finely chopped onions
1/2 c Finely chopped bell pepper
1/3 c Finely chopped celery
2 lg Tomatoes, peeled, seeded,
-and chopped (about 1 cup)
1 cl Garlic, minced
2 c Seaffod stock or water
3 tb Tomato paste
1 ts Salt
1 ts Paprika
1/2 ts Ground red pepper
1/8 ts Ground white pepper.
1/8 ts Grond oregano
1/8 ts Ground thyme
1/8 ts Dried basil leaves, crushed
1/2 lb Medium shrimp, peeled and
-deveined
1 c Hot cooked rice

In a 6-quart pot over medium heat, melt the margarine.
Add the onions, bell pepper and celery; saute' for 10 minutes,
stirring frequently.

Add the remaining ingredients except for the shrimp and rice. Reduce
the heat; simmer, covered, for 20 minutes, stirring frequently. Add
the shrimp and dook, uncovered, for 10 minutes, or until the shrimp
trun pink. Remove from the heat and let stand for 5 minutes before
serving. Serve over hot rice.

PER SERVING: KCAL 123, FATgm 2.6(20%), CHOL 110, SODmg 310

Source: Enola Prudhomme's "Low-Calorie CAJUN Cooking" Posted on NVN
By Chris Tomlinson.

Browse by categories