SHRIMP CREOLE
Virginia Reiter
QUICK AND SIMPLE WEIGHT WATCHERS FRIENDLY
ingredients
- 1 LB RAW SHRIMP - PEELED - 30/40 COUNT
- 1 GREEN PEPPER - CHOPPED COURSE
- 1 ONION - CHOPPED COURSE
- 3 STALKS OF CELERY- CHOPPED COURSE
- 2 CLOVES OF GARLIC - CRUSHED
- 1-15 OZ CAN OF DICED TOMATOES - MEXICAN FLAVOR IS PREFERED
- 1-2 OZ CAN OF TOMATO PASTE
- 1 TBSP OF OLIVE OIL
- 1/2 TEAS OF CAYENNE RED PEPPER
- CUMIN TO TASTE
- SALT TO TASTE
- BROWN RICE
directions
- 1
SAUTE VEGETABLES IN OLIVE OIL JUST UNTIL TENDER. ADD TOMATOES AND PASTE TO VEGETABLES. ADD CAYENNE, CUMIN AND SALT TO TASTE. ADD SHRIMP AND COOK UNTIL THE SHRIMP TURNS PINK. 4-5 MINUTES.
- 2
SERVE OVER BROWN RICE.
Source: Virginia Reiter
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