Shrimp Piquante

Yield:

6 (1 1/2-cup) servings.

Recipe from

Nutritional Information

Calories 434
Caloriesfromfat 7 %
Fat 3.4 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 1.3 g
Protein 29.9 g
Carbohydrate 69 g
Fiber 0.0 g
Cholesterol 172 mg
Iron 0.0 mg
Sodium 402 mg
Calcium 0.0 mg

Ingredients

2 pounds unpeeled medium-size fresh shrimp
1/2 cup all-purpose flour
Vegetable cooking spray
1 teaspoon vegetable oil
1 tablespoon minced garlic
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
2 cups water
6 cups cooked long-grain rice (cooked without salt or fat)

Preparation

Peel and devein shrimp; set aside.

Place a small nonstick skillet over medium heat; add flour. Cook, uncovered, 8 to 10 minutes or until browned, stirring often. Set aside.

Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add garlic, and saute 1 minute. Add onion, celery, and green pepper; saute 5 to 7 minutes or until tender. Stir in browned flour. Add tomato and next 7 ingredients; stir well. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove and discard bay leaves.

Stir in shrimp, and cook 8 minutes or until shrimp turn pink. Serve over rice.

Note:

Oxmoor House Cooking Light Collection

January 1996