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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Creole with Rice - Low Calorie Style Recipe

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This recipe for Shrimp Creole with Rice - Low Calorie Style is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cups water
1 lb. fresh or frozen shelled shrimp
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup water
1 can (28 oz.) tomatoes, undrained and cut up
2 tsp. instant chicken bouillon granules
1 tsp. sugar
1 tsp. dried thyme, crushed
1/2 tsp. bottled hot pepper sauce
2 T. cornstarch
1/4 cup water
2 cups hot cooked rice
1/4 cup snipped parsley

Directions:
Directions:
In a large saucepan, bring 4 cups water to boiling; add shrimp. Return to boiling; reduce heat. Simmer for 1 to 3 minutes or till shrimp turn pink; drain and set aside. In a large skillet, combine the onion, green pepper and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 3 to 4 minutes or till vegetables are crisp-tender. Do not drain. Stir in tomatoes, bouillon granules, sugar, thyme ad hot pepper sauce. Simmer, uncovered for 8 minutes. Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Add shrimp; heat through. Combine rice and parsley. Serve shrimp mixture with rice mixture. Makes 4 servings. Note: Doubling the sauce will be enough for 2-1/2 to 3 pounds shrimp.

Personal Notes:
Personal Notes:
Very good!

 

 

 

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