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New Orleans Shrimp Creole

New Orleans Shrimp Creole Recipe

I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Creole/Cajun
Calories 133.3 kcal

Ingredients
  

  • 1/4 cup dry white wine
  • 1 large onion, diced
  • 1/2 cup diced celery
  • 1 large red pepper, diced
  • 1/2 medium green pepper, diced
  • 2 garlic cloves, minced
  • 1 cup sliced okra (Frozen or fresh work well.)
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 tablespoon tomato paste
  • 1 cup chicken stock or chicken broth
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 2 bay leaves
  • 1 lb large shrimp, peeled and deveined
  • salt and pepper
  • brown rice, cooked

Instructions
 

  • In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
  • Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
  • Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
  • Spoon stew into bowls and top with a scoop of cooked brown rice.

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Nutrition

Serving: 354gCalories: 133.3kcalCarbohydrates: 14.7gProtein: 13.8gFat: 1.8gSaturated Fat: 0.3gCholesterol: 96.7mgSodium: 525.7mgFiber: 3.7gSugar: 7.5g
Keyword < 4 Hours, Creole, Gumbo, Stew
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