Succulent shrimp in a savory sauce made with peppers, onions, celery, tomatoes and Creole seasoning
Makes: 8 servings (1 cup each)
Cooking Time : 40 minutes
Ingredients :
2 tablespoons Pure Wesson Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
1 large red bell pepper, chopped (1 large = about 1 cup)
1 large green bell pepper (1 large = about 1 cup)
1 cup chopped celery
1 small jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced (2 cloves = about 1 tsp)
2 tablespoons Creole seasoning
1 pound extra-large (16/20 count) shrimp, peeled and deveined
1 can (14.5 oz each) Hunt's Whole Peeled Tomatoes, undrained, coarsely chopped
1 can (6 oz each) Hunt's Tomato Paste
Directions :
1. Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeño peppers, garlic and seasoning; mix well. Cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
2. Stir in shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently. Add tomatoes with their liquid and the tomato paste; mix well. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Nutrition Facts Amount per Serving :
Calories : 120
Total fat : 4 g
Saturated fat : 1 g
Cholesterol : 84 mg
Sodium : 637 mg
Carbohydrate : 11 g
Dietary fiber : 3 g
Sugars : 6 g
Protein : 11 g
2 WW Points
Source : Hunts
Makes: 8 servings (1 cup each)
Cooking Time : 40 minutes
Ingredients :
2 tablespoons Pure Wesson Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
1 large red bell pepper, chopped (1 large = about 1 cup)
1 large green bell pepper (1 large = about 1 cup)
1 cup chopped celery
1 small jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced (2 cloves = about 1 tsp)
2 tablespoons Creole seasoning
1 pound extra-large (16/20 count) shrimp, peeled and deveined
1 can (14.5 oz each) Hunt's Whole Peeled Tomatoes, undrained, coarsely chopped
1 can (6 oz each) Hunt's Tomato Paste
Directions :
1. Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeño peppers, garlic and seasoning; mix well. Cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
2. Stir in shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently. Add tomatoes with their liquid and the tomato paste; mix well. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Nutrition Facts Amount per Serving :
Calories : 120
Total fat : 4 g
Saturated fat : 1 g
Cholesterol : 84 mg
Sodium : 637 mg
Carbohydrate : 11 g
Dietary fiber : 3 g
Sugars : 6 g
Protein : 11 g
2 WW Points
Source : Hunts
