A Healthy Recipe For Shrimp Creole

Servings: 4
Nutrition information per serving:

1

Bay leaf

1

Lemon, sliced crosswise

1 1/2 Pounds

Shrimp, shelled and deveined

2

Onions, chopped

3 Cloves

Garlic, mashed

3 Tablespoons

Safflower oil

2 Cups

Tomato, chopped

1 1/2 Cups

Tomato sauce, low-sodium

1

Green bell pepper, cored, seeded, and finely chopped

1 Teaspoon

Sugar

1/3 Teaspoon

Dried basil

1/3 Teaspoon

Cayenne pepper

1 1/2 Teaspoons

Cornstarch

2 Tablespoons

Water

1 Cup

Rice

1/2 Cup

Fresh parsley, chopped

1/2 Cup

Green onion, chopped

  1. Combine 1 quart water, bay leaf, lemon slices, and shrimp in a large saucepan, and bring to boil over medium heat. When water boils, cover and cook for 5 minutes. Drain shrimp, reserving 2 cups of liquid.
  2. In a large nonstick skillet, saut? onion and garlic in oil over medium heat until tender, about 5 minutes. Add tomato, tomato sauce, reserved shrimp broth, green pepper and sugar; reduce heat and simmer for 15 minutes. Add basil and cayenne and cook 5 minutes more.
  3. Meanwhile, bring 2 cups water to a boil in another saucepan. Add rice, cover, and reduce heat to a simmer. Cook until water is absorbed, about 20 minutes.
  4. Combine cornstarch and 2 tablespoons water. Stir into sauce and cook until thickened. Add shrimp, parsley, and green onion and serve over rice.

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