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Shrimp Piquante

Yield 6 (1 1/2-cup) servings.

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)

Nutrition 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

How to Make It

  1. Peel and devein shrimp; set aside.

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

  3. 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.

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

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