New Orleans Shrimp Creole
|Canned tomatoes||16 Ounce (1 Can)|
|Onion||1 , chopped|
|Stalk celery||1 , chopped|
|Bell pepper||1 , chopped|
|Red pepper||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Liquid butter buds||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Lite salt||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Cooked shrimp||2 Cup (32 tbs)|
Combine tomatoes, onion, celery, bell pepper, salt, bay leaf, red pepper, and Worcestershire sauce.
Cook slowly for about 30 minutes or until most of the liquid has evaporated and the vegetables are very soft.
Prepare white sauce by blending liquid Butter Buds with flour and milk very gradually, stirring constantly.
Stir and boil two minutes adding salt and pepper.
Combine vegetable mixture, white sauce, and shrimp.
Serving size: Complete recipe
Calories 634 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.7%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 472.7 mg157.6%
Sodium 1647.9 mg68.7%
Total Carbohydrates 82 g27.4%
Dietary Fiber 15.1 g60.5%
Sugars 22.8 g
Protein 70 g140.7%
Vitamin A 126.9% Vitamin C 309.7%
Calcium 61.6% Iron 88.7%
*Based on a 2000 Calorie diet