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Butter Shrimp Creole With Corn Starch Recipe
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), chopped or pressed|
|Canned stewed tomatoes||16 Ounce, chopped (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Worcestershire sauce||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Cooked bay shrimp||1 Pound|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Calories 284 Calories from Fat 86
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 24.2 mg
Sodium 322 mg13.4%
Total Carbohydrates 28 g9.3%
Dietary Fiber 3.4 g13.8%
Sugars 9 g
Protein 21 g41.1%
Vitamin A 25.7% Vitamin C 56.6%
Calcium 7.4% Iron 16%
*Based on a 2000 Calorie diet
Add onion, green pepper, celery and garlic.
Cover; cook on HIGH (9) for 2 minutes or until vegetables are tender.
Mix in cornstarch.
Add remaining ingredients except shrimp and rice.
Cook on HIGH (9) for 5 minutes or until bubbling, stir twice during cooking.
Cook on HIGH (9) for 4 minutes or until hot.
Serve over rice.