Recipe Summary test

6 (1 1/2-cup) servings.


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Cooking Light Collection

Nutrition Facts

434 calories; calories from fat 7%; fat 3.4g; saturated fat 0.6g; mono fat 0.6g; poly fat 1.3g; protein 29.9g; carbohydrates 69g; cholesterol 172mg; sodium 402mg.