Shrimp Creole (low fat and super tasty)

Ingredients

1 Tbsp flour

1 Tbsp olive oil

2 ribs celery, chopped

1 medium onion, chopped

4 garlic clives, minced

1 medium green pepper, chopped

14.5 oz. diced tomatoes (do not drain)

1 can chicken broth

4 bay leaves

1 Tbsp. Old Bay Seasoning

1 tsp. dried basil

1 tsp. dried oregano

salt and pepper

1 pound uncooked shrimp, peeled and deveined

1/4 cup fresh parsley, minced

Juice of 1/2 lemon

Cooked brown rice

• Heat oil in large skillet.
• Stir in flour and cook over low heat, stirring occasionally, until mixture is smooth and bubbly.
• Stir in celery, onion, garlic and green pepper.  
• Saute 5 minutes.
• Add canned tomatoes, tomato paste, chicken broth, bay leaf and seasonings.
• Bring to a boil then reduce heat to a simmer.
• Add shrimp and simmer 10 minutes.
• Just before serving add parsley and lemon juice.  
• Serve over rice.

Ingredients

1 Tbsp flour

1 Tbsp olive oil

2 ribs celery, chopped

1 medium onion, chopped

4 garlic clives, minced

1 medium green pepper, chopped

14.5 oz. diced tomatoes (do not drain)

1 can chicken broth

4 bay leaves

1 Tbsp. Old Bay Seasoning

1 tsp. dried basil

1 tsp. dried oregano

salt and pepper

1 pound uncooked shrimp, peeled and deveined

1/4 cup fresh parsley, minced

Juice of 1/2 lemon

Cooked brown rice

• Heat oil in large skillet.
• Stir in flour and cook over low heat, stirring occasionally, until mixture is smooth and bubbly.
• Stir in celery, onion, garlic and green pepper.  
• Saute 5 minutes.
• Add canned tomatoes, tomato paste, chicken broth, bay leaf and seasonings.
• Bring to a boil then reduce heat to a simmer.
• Add shrimp and simmer 10 minutes.
• Just before serving add parsley and lemon juice.  
• Serve over rice.