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.
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