Shrimp Piquante

Yield: 6 (1 1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 7%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.9g
  • Carbohydrate: 69g
  • Fiber: 0.0g
  • Cholesterol: 172mg
  • Iron: 0.0mg
  • Sodium: 402mg
  • Calcium: 0.0mg

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

  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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