Shrimp Creole No3 Recipe
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Shrimp Creole No3
1 tbsp reduced calorie margarine
2 cup finely chopped onions
1/2 cup finely chopped bell pepper
1/3 cup finely chopped celery
2 large tomatoes, peeled, seeded, and chopp, ed (about 1 cup)
1 cl garlic, minced
2 cup seaffod stock or water
3 tbsp tomato paste
1 tsp salt
1 tsp paprika
1/2 tsp ground red pepper
1/8 tsp ground white pepper.
1/8 tsp grond oregano
1/8 tsp ground thyme
1/8 tsp dried basil leaves, crushed
1/2 lb medium shrimp, peeled and deveined
1 cup hot cooked rice
In a 6-quart pot over medium heat, melt the margarine.
Add the onions, bell pepper and celery; saute' for 10 minutes,
stirring frequently.
Add the remaining ingredients except for the shrimp and rice. Reduce
the heat; simmer, covered, for 20 minutes, stirring frequently. Add
the shrimp and dook, uncovered, for 10 minutes, or until the shrimp
trun pink. Remove from the heat and let stand for 5 minutes before
serving. Serve over hot rice.
PER SERVING: KCAL 123, FATgm 2.6(20%), CHOL 110, SODmg 310
Source: Enola Prudhomme's "Low-Calorie CAJUN Cooking" Posted on NVN
By Chris Tomlinson. |
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A few tips on healthy eating
If you enjoy your food, but need to become thinner and also enhance your overall physical condition, without doubt you should undertake a specially designed sensible dietary regime. If possible, this should contain five standard portions of fruit & veg each day and involve an appropriate proportion of important nutrients.
At the start of a diet, people usually concentrate on retail store and big brand products sold as 'low fat'. To do this is frequently an error, seeing as how a food product could be moderate in fats, but whilst still remaining high in calories and carbs.
When deciding on a weight loss regime, you have to make efforts to moderate your intake of fat, salt and refined carbohydrates.
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