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.
Shrimp with Creole Sauce
Shrimp with Creole Sauce
Prep Time
10 min
Cook Time
25 min
Yield
12 servings
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.
Nutrition Facts
3 each: 56 calories, 1g fat (0 saturated fat), 32mg cholesterol, 292mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.
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