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Simple Tomato Shrimp Creole Recipe
|Onion||1 Medium, chopped|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Dried parsley flakes||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Red pepper sauce||1⁄8 Teaspoon|
|Raw shrimp||12 Ounce, shelled and deveined|
Serving size: Complete recipe
Calories 1305 Calories from Fat 413
% Daily Value*
Total Fat 47 g71.7%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 517.1 mg
Sodium 2454.5 mg102.3%
Total Carbohydrates 141 g47.1%
Dietary Fiber 32.3 g129.4%
Sugars 42.4 g
Protein 98 g195.1%
Vitamin A 246.6% Vitamin C 370.2%
Calcium 92.8% Iron 288.2%
*Based on a 2000 Calorie diet
Microwave at HIGH (100%) until vegetables are tender, 3 to 6 minutes.
Add tomatoes, tomato paste, water and flour, stirring to break up tomatoes.
Mix in remaining ingredients except shrimp.
Microwave at HIGH (100%) until mixture is bubbly, 8 to 10 minutes, stirring twice during cooking.
Stir in shrimp; cover.
Microwave at HIGH (100%) until shrimp is opaque and tender (do not overcook or shrimp will become tough), 4 to 6 minutes, stirring once or twice during cooking.
Let stand 2 minutes.