|Serving Size||½ of recipe|
|Total Fat||6.5 g|
|Saturated Fat||1 g|
|Total Carbohydrate||25 g|
|Dietary Fiber||2 g|
|Canola oil||2 teaspoons|
|Small white onion, chopped||1|
|Green bell pepper, chopped||1|
|Garlic cloves, chopped||2|
*||1 teaspoon to 1 tablespoon (depending on taste)|
|Crushed red pepper||1/8 to 1 teaspoon (depending on taste)|
|Diced tomatoes, undrained||28-ounce can|
|Uncooked shrimp, peeled, and deveined (thawed, if bought frozen)||½ pound|
*To reduce sodium content by 600 mg per serving, make a jar of salt-free Creole seasoning by combining 3 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon white pepper, and ½ teaspoon dried thyme
- Heat oil in a large pot over medium-high heat. Add onion, bell pepper, and garlic, and sauté for 4-6 minutes, until onion is translucent.
- Reduce heat to medium, and stir in Cajun seasoning, crushed pepper, and tomatoes. Simmer for about 10 minutes.
- Add shrimp, cover, and simmer for 4-6 minutes, until cooked through.
4.5 vegetables; 3 very lean meats; 1 fat
Serve shrimp creole over hot cooked rice. (½ to 1 cup per serving)
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