Shrimp And Vegetable Creole

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2		Onions - chopped
1		Celery stalk - chopped
1/2		Green bell pepper - seeded and chopped
1/2		Red bell pepper - seeded and chopped
1/2		Yellow bell pepper - seeded and chopped
2		Garlic cloves - minced
1		No-salt-added diced tomatoes - (14 1/2 oz)
1		No-salt-added tomato sauce - (8 oz)
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried thyme leaves
1/8 teaspoon	0.6ml	Cayenne pepper - (to 1/4)
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
3 lbs	1362g / 48oz	Zucchini - sliced (medium)
6 cups	960g / 33oz	Hot cooked white rice

Recipe Instructions

In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions, celery, bell peppers and the garlic; cook, stirring as needed, until softened, 6 to 8 minutes.

Add the tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme and cayenne; bring to a boil. Reduce the heat and cook, stirring as needed, until the sauce is slightly thickened, about 10 minutes.

Add the shrimp and zucchini; return to a boil. Reduce the heat and simmer, covered, stirring as needed, until the shrimp turn pink, 5 to 7 minutes. Serve the rice, topped with the shrimp mixture.

This recipe yields 6 servings.

Per Serving: 423 Calories, 5 g Total Fat, 1 g Saturated Fat, 108 mg Cholesterol, 154 mg Sodium, 72 g Total Carbohydrate, 3 g Dietary Fiber, 23 g Protein, 111 mg Calcium.

Serving Provides: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.

Points Per Serving: 8.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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