From Paulette Vickery's Recipe Collection

WW: SHRIMP AND VEGETABLE CRIOLE

fish, main dish, vegetables

1 tablespoon olive oil
2 each onions, chopped
1 each celery stalk, chopped
1/2 each green bell pepper, chopped
1/2 each red bell pepper, chopped
1/2 each yellow bell pepper, chopped
2 teaspoon minced garlic, in a jar
1 can diced tomatoes, 14 1/2oz
1 can tomato sauce, 8oz
2 teaspoon worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayeen pepper
1 lb medium shrimp
3 each zucchini, sliced
6 cup hot cooked white rice

In a large nonstick sauce panor dutch oven heat oil. Add onions, celery, bell peppers, and garlic. Cook until vegetables are tender, 6-8 minutes. Add tomatoes, tomato sauce, worcestershire sauce, oregano, thyme, and cayeen. Bring to a boil. Reduce the heat and cook until sauce is slightly thickened, 10-12 minutes. Add shrimp and zucchini. Return to a boil, reduce the heat and simmer covered, until shrimp turn pink, 5-7 minutes. Serve rice topped with the shrimp mixture. Per serving: calories 423, total fat 5 G, saturated fat 1 G, cholesterol 108 MG, sodium 154 MG, carbohydrate 72 G, fiber 3 G, protein 23 G, calcium 111, points 8.

Yield: 6 servings




NYC Nutrilink:

** **