Close
Ingredients
| water: 4 cups |
| raw shrimp: 1 large shrimp |
| onions (chopped): 1/2 cup |
| green sweet peppers (chopped): 1/2 cup |
| red tomatoes: 1 |
| chicken bouillon: 2 tsp |
| powdered sugar (sifted): 1 tsp |
| dried thyme (ground): 1 tsp |
| soy sauce: 1/4 tsp |
| cornstarch: 2 tsp |
| white rice: 2 cups |
| parsley: 1/4 cup |
Low-calorie shrimp creole
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
In a large saucepan bring the 4 cups water to boiling; add shrimp. Return to boiling; reduce heat. Simmer for 1 to 3 minutes or until shrimp turn opaque; 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 until vegetables are crisp-tender. Do not drain.
Stir in undrained tomatoes, bouillon granules, sugar, thyme, and bottled hot pepper sauce. Simmer, uncovered, for 8 minutes.
Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat until 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.