Shrimp Creole

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Celery stalk - chopped (medium)
1 tablespoon	15ml	Onions - chopped (small)
1 tablespoon	15ml	Garlic cloves - minced (medium)
1 tablespoon	15ml	Bell peppers - chopped (medium)
14 1/2 oz	411g	Canned diced tomatoes - drained
2 tablespoons	30ml	Canned tomato paste
1/4 cup	59ml	Wine - red
1 cup	237ml	Fat-free chicken broth
1		Bay leaf
1/8 teaspoon	0.6ml	Smoked paprika (hot Spanish variety)
1/4 teaspoon	1.3ml	Dried basil
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Table salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Shrimp - peeled, deveined
2 tablespoons	30ml	Scallions - minced
1 tablespoon	15ml	Minced fresh Italian parsley
1 tablespoon	15ml	Fresh lemon juice
2 cups	320g / 11oz	Cooked brown rice

Recipe Instructions

Heat oil in large skillet. Stir in flour and cook over low heat until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and pepper; saute 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf and seasonings. Bring to a boil; reduce heat to low.

Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf.

To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp mixture.

This recipe yields 4 servings.

Points® Value: 6

Source:
Weight Watchers at http://www.weightwatchers.com

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