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French Quarter Shrimp Creole
Makes 4 servings
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Ingredients
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1/2
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cup each chopped onion, celery and green bell pepper
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1
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clove garlic, minced
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1
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can (14-1/2 ounces) stewed tomatoes, undrained
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1/4
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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1
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pound medium shrimp, peeled and deveined
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Hot cooked rice
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Prep Time
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10 minutes
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Cook Time
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15 minutes
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1. Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
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2. Stir in tomatoes and Frank's RedHot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.
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© Reckitt Benckiser Inc.
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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167
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Calories from Fat
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12 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Cholesterol
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172 mg
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Carbohydrate
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12 g
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Fiber
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2 g
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Protein
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25 g
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Sodium
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504 mg
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Dietary exchanges
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2 Vegetable
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3 Meat
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