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Low Calorie Shrimp Creole

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  Water 4 Cup (64 tbs)
  Shelled shrimp 1 Pound (Fresh Or Frozen)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Instant chicken bouillon 2 Teaspoon
  Sugar 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Hot pepper sauce 1⁄4 Teaspoon (Bottled)
  Cornstarch 2 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)

In a large saucepan bring the 4 cups water to boiling; add shrimp.
Return to boiling; reduce heat.
Simmer for 1 to 3 minutes or till shrimp turn pink; drain and set aside.
In a large skillet combine the onion, green pepper, and 1/4 cup water.
Bring to boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or till vegetables are crisp tender.
Do not drain.
Stir in undrained tomatoes, bouillon granules, sugar, thyme, and bottled hot pepper sauce.
Simmer, uncovered, for 8 minutes.
Combine cornstarch and 1/4 cup water; stir into skillet.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 2 minutes more.
Add shrimp; heat through.
Combine rice and parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Low Calorie Shrimp Creole Recipe