Smoking Shrimp Creole
By 30 Minutes or Less
Try this great seafood recipe! It's loaded with healthy veggies.
- 1 teaspoon canola oil
3/4 cup chopped onion
1 small green bell pepper, seeded and chopped
1 small celery rib, thinly sliced
2 teaspoon finely chopped garlic
1 can (14 ounces) crushed tomatoes
2 bay leaves
1 teaspoon ground paprika
1/8- 1/4 teaspoon ground chipotle chili
3/4 pound small or medium shrimp, shelled
Salt and freshly ground black pepper
2 cups cooked long-grain brown rice
Heat the oil in a medium skillet over medium-high heat.
Sauté the onion, pepper, celery and garlic until the onion is translucent, 4 to 5 minutes.
Add the tomatoes, bay leaves, paprika, and chipotle chili.
Simmer the sauce, covered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times.
Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size.
Season to taste with salt and pepper*.
Serve over cooked brown rice.
*Nutrition information does not include optional salt and pepper.
Each serving provides: An excellent source of Vitamin A, Vitamin C, and magnesium, and a good source of, calcium, potassium and fiber.
- Total Fat:4.0g
- Saturated Fat:0.6g
- Dietary Fiber:5g
- % of Calories from Fat:14%
- Recipe Credit
- Recipe courtesy of the American Institute for Cancer Research (AICR). This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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