Title: Shrimp Creole #3
Categories: Diet Seafood Cajun Rice
Yield: 4 Servings

1	tb	Reduced calorie margarine
2	c	Finely chopped onions
1/2	c	Finely chopped bell pepper
1/3	c	Finely chopped celery
2	lg	Tomatoes, peeled, seeded, and chopped (about 1 cup)
1	cl	Garlic, minced
2	c	Seaffod stock or water
3	tb	Tomato paste
1	ts	Salt
1	ts	Paprika
1/2	ts	Ground red pepper
1/8	ts	Ground white pepper.
1/8	ts	Grond oregano
1/8	ts	Ground thyme
1/8	ts	Dried basil leaves, crushed
1/2	lb	Medium shrimp, peeled and deveined
1	c	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, CHOL 110, SODmg 310

Source: Enola Prudhomme's "Low-Calorie CAJUN Cooking" Posted on NVN By Chris Tomlinson.

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