Shrimp Creole
 

Shrimp Creole

Servings 4

1 Tbsp vegetable oil
1 Tbsp all purpose flour
1 medium celery rib, chopped
1 small onion, chopped
1 medium garlic clove, minced
3/4 medium bell pepper, or 1 small, chopped
2 Tbsp canned tomato paste
1/4 cup red wine or broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 bay leaf, 1 whole leaf preferred
1/8 tsp smoked paprika, (hot Spanish variety)
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp ground black pepper
1 lb shrimp, peeled and deveined
2 Tbsp scallions, minced
1 Tbsp fresh Italian parsley, chopped
1 Tbsp fresh lemon juice
2 cups cooked brown rice
1 cup fat free chicken broth

Heat oil in large skillet. Stir in flour and cook over low heat 5 minutes,
until mixture is smooth. Stir in celery, onion, garlic and pepper. Saute 5
minutes. Add canned tomatoes, tomato paste, red wine, chicken broth and
seasonings. Bring to a boil. Reduce heat to low.
Stir in shrimp. Simmer 5 minutes. Stir in scallions, Italian parsley and
lemon juice. Simmer 1 minute.
To serve spoon 1/2 cup rice into each of 4 bowls. Top with shrimp mixture.

Yields about 2-1/2 cups per serving including rice.

Jenn B aka Mom2Sam and Tiny

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