WW Shrimp Creole
Source: Weight Watchers Favorite Recipes (1986)
Yield: 4 Servings

2 tsp vegetable oil
1/2 cup onion, sliced
1/4 cup celery, sliced
1/4 cup green pepper, sliced
1 garlic clove, small minced
4 cups canned whole tomatoes (with liquid), drain and chop tomatoes; reserve liquid
1 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp chili powder
1 tsp salt
1/4 tsp crushed hot red pepper
1/4 tsp oregano leaves
1 bay leaf
15 oz shrimp; shelled and deveined
1/4 cup Italian (flat-leaf) parsley, shredded; divided
2 cups rice, cooked

In a 4-quart saucepan heat oil; add onion, celery, green pepper, and garlic and cook, stirring frequently, until vegetables are tender.

Stir in reserved tomato liquid along with remaining ingredients except shrimp, parsley, and rice; bring to a boil. Reduce heat to low and let simmer for 30 to 35 minutes.

Stir in shrimp and 2 tablespoons parsley and continue to cook until shrimp turn pink, 5 to 8 minutes. Remove and discard bay leaf.

Arrange rice on serving platter and top with shrimp mixture; garnish with remaining 2 tablespoons parsley.

Each serving provides: 1 1/2 Protein, 1 Bread, 2 1/2 Vegetables, 1/2 Fat Per serving: 301 calories; 24 g protein; 4 g fat; 42 g carbohydrate; 166 mg calcium; 1,185 mg sodium; 159 mg cholesterol.