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Microwaved Shrimp Creole

Microwave.Lady's picture
  Butter/Margarine 3 Tablespoon
  Finely chopped green pepper 3⁄4 Cup (12 tbs)
  Finely chopped onion 1 Cup (16 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Dried parsley flakes 2 Tablespoon
  Canned tomatoes 15 Ounce (1 Can)
  Sugar 1 Teaspoon
  Tabasco sauce 1⁄4 Teaspoon
  Dried thyme leaves 4
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frozen shrimp 12 Ounce, shelled and deveined (1 Package)

Melt butter in a deep, 3-quart, heat-resistant, non-metallic casserole 30 seconds on full power .
Add green pepper, onion and celery and heat, uncovered, on full power 4 minutes or until vegetables are crisp-tender.
Stir occasionally.
Add flour and parsley flakes and stir until well blended.
Stir in tomatoes and heat, uncovered, on full power 3 minutes.
Add remaining ingredients and stir to blend.
Heat, covered, on full power 7 minutes or until shrimp are pink and tender.
Do not overcook as shrimp will become tough.
Let stand 3 to 5 minutes before serving.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1105 Calories from Fat 388

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 23.5 g117.4%

Trans Fat 0 g

Cholesterol 756.8 mg252.3%

Sodium 3452.1 mg143.8%

Total Carbohydrates 101 g33.7%

Dietary Fiber 22.9 g91.7%

Sugars 20.4 g

Protein 93 g186.9%

Vitamin A 172.7% Vitamin C 602.2%

Calcium 75.1% Iron 255.9%

*Based on a 2000 Calorie diet

Microwaved Shrimp Creole Recipe