Low Calorie Shrimp Creole Recipe
Ingredients
| Water | 4 Cup (16 tbs) | |
| Frozen shrimp | 1 pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1 28 ounce can tomatoes, cut up | ||
| 2 teaspoons instant chicken bouillon granules | ||
| Sugar | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon, crushed | |
| 1/4 teaspoon bottled hot pepper sauce | ||
| Cornstarch | 2 Tablespoon | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
Directions
In a large saucepan bring the 4 cups water to boiling; add shrimp.
Return to boiling; reduce heat.
Simmer for 1 to 3 minutes or till shrimp turn pink; drain and set aside.
In a large skillet combine the onion, green pepper, and 1/4 cup water.
Bring to boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or till vegetables are crisp tender.
Do not drain.
Stir in undrained tomatoes, bouillon granules, sugar, thyme, and bottled hot pepper sauce.
Simmer, uncovered, for 8 minutes.
Combine cornstarch and 1/4 cup water; stir into skillet.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 2 minutes more.
Add shrimp; heat through.
Combine rice and parsley.
Return to boiling; reduce heat.
Simmer for 1 to 3 minutes or till shrimp turn pink; drain and set aside.
In a large skillet combine the onion, green pepper, and 1/4 cup water.
Bring to boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or till vegetables are crisp tender.
Do not drain.
Stir in undrained tomatoes, bouillon granules, sugar, thyme, and bottled hot pepper sauce.
Simmer, uncovered, for 8 minutes.
Combine cornstarch and 1/4 cup water; stir into skillet.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 2 minutes more.
Add shrimp; heat through.
Combine rice and parsley.
Chef
