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Bacon And Shrimp Creole Recipe
|Bacon slices||2 , diced|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||28 Ounce (1 Can)|
|Chili sauce||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Shrimp||3 1⁄2 Cup (56 tbs), cooked, peeled|
|Hot cooked rice||1 Cup (16 tbs)|
Calories 183 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.43 g2.2%
Trans Fat 0 g
Cholesterol 114.4 mg
Sodium 564.6 mg23.5%
Total Carbohydrates 23 g7.5%
Dietary Fiber 3.4 g13.6%
Sugars 1.2 g
Protein 19 g37.8%
Vitamin A 25% Vitamin C 28.6%
Calcium 9.9% Iron 26.7%
*Based on a 2000 Calorie diet
1 In a deep 3-quart casserole, combine bacon, celery, onion and garlic.
2 Microwave at 100% (HIGH) for 5 minutes or until vegetables are tender; stir after 2 minutes.
3 Chop tomatoes, reserving juice.
4 Stir in chopped tomatoes with juice, chili sauce, thyme, salt, pepper and hot-pepper sauce. Mix well. Cover.
5 Microwave at 100% (HIGH) for 6 minutes or until boiling. Stir and cover.
6 Microwave at 30% (MEDIUM LOW)for 20 minutes.
7 Stir in shrimp. Cover.
8 Microwave at 100% (HIGH) for 4 to 5 minutes or until heated through; stir after 2 minutes.
9 Serve over hot cooked rice.