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Shrimp with Creole Sauce

Shrimp with Creole Sauce
Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
12 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 1 large onion, chopped
  • 1/2 cup finely chopped green pepper
  • 1 celery rib with leaves, finely chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1/4 cup water
  • 1/4 cup tomato paste
  • 2 tablespoons lime juice
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground allspice
  • 36 cooked large shrimp, peeled and deveined

Directions

  • In a large nonstick skillet, saute the onion, green pepper and celery
  • in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain
  • tomatoes, reserving juice; add juice to skillet. Mash tomatoes and
  • add to skillet. Stir in the parsley, water, tomato paste, lime juice
  • and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or
  • until thickened. Serve warm with shrimp. Yield: 12 servings.
© Taste of Home 2013

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Shrimp with Creole Sauce (continued)

Nutrition Facts: 3 shrimp with 1/3 cup sauce equals 56 calories, 1 g fat (trace saturated fat), 32 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013