Weight Watcher’s Shrimp Creole

Mardi Gras is just around the corner and this new Cajun dish sounded good to me and it was  a “thumbs up” for this new recipe.   It is a Weight Watcher’s recipe worth 8 points for 1/2 cup of rice and 2 cups of the shrimp mixture.

Weight Watcher's Shrimp Creole

  • 1 tbsp. vegetable oil
  • 1 tbsp. flour
  • 1 rib of celery, chopped
  • 1 small onion, chopped
  • 1 medium green/red pepper (I used both – adds some nice color)
  • fresh okra, sliced (optional)
  • 1 garlic clove, minced
  • 1 (14-1/2 oz.) can diced tomatoes, drained (I did not drain the tomatoes)
  • 2 tbsp. tomato paste (I always have on hand Amore tomato paste in a tube when I just need a little paste)
  • 1/4 cup red wine (I used a Merlot)
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 1/8 tsp. smoked paprika, or to taste
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1/2 tsp. salt or to taste
  • 1/4 tsp. black pepper
  • dash or two of Tabasco (optional)
  • 1 lb. uncooked shrimp (I buy all my shrimp from Whole Foods where it is peeled and deveined – very convenient and saves me from that messy job)
  • scallion, minced; fresh parsley and 1 tbsp. fresh lemon juice to finish
  • 2 cups brown or white rice
  • another good seasoning you could use is creole or Cajun seasoning which will give it a nice kick (then you might not add the basil or oregano)

Heat the oil in a large skillet; stir in the flour and cook over low heat, stirring occasionally, just a few minutes.  Stir in the celery, onion, garlic and red/green peppers;  sauté for 5 minutes.  Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano,  salt and pepper to taste and Tabasco if desired.   Bring to a boil; reduce heat to low.

Stir in the shrimp and simmer until the pink is gone from the shrimp, about 5 minutes.  Finish with the scallion, parsley and lemon juice.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2013/02/08/weight-watchers-shrimp-creole/ 

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