SHRIMP CREOLE Recipe

SHRIMP CREOLE 
 
3/4 cup onion, chopped 
1 clove garlic, minced 
1 medium green pepper, chopped 
1/2 cup celery, finely chopped 
1 tablespoon margarine (I didn't use this) 
8 ounces tomato sauce 
1/2 cup water 
1 bay leaf, crumbled 
1 teaspoon parsley, minced 
1/2 teaspoon salt 
1/8 teaspoon cayenne pepper 
1 pound shrimp, peeled and tails removed 
3 tablespoons flour 
1/8 teaspoon chili powder 
1/8 teaspoon Tabasco sauce 
1 pound canned tomatoes 
 
In medium skillet, spray pan heavily with Pam and saute onion, garlic, green pepper, and celery in 
margarine about 5 minutes or until tender. Remove from heat; stir in tomato sauce, tomatoes, 
water, bay leaf, parsley, salt, pepper, flour Tabasco and chili powder. Simmer 10 minutes. Add 
shrimp. Bring mixture to a boil; cook covered over medium heat for 5 minutes. Serve Shrimp Creole 
over rice. 
 
4 servings, 4 POINTS each (add points for rice)