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W. Florence Johns gives a mild Creole flavor to convenient cooked shrimp in this skillet supper that has been part of her recipe collection for years. "It's quick and very good," promises the Houston, Texas cook.
This recipe is:
Nutritional Analysis: 3/4 cup (calculated without rice) equals 220 calories, 8 g fat (1 g saturated fat), 221 mg cholesterol, 791 mg sodium, 10 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Originally published as Shrimp Creole in
March/April 2005, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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