Lowfat Shrimp Creole

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#43842

serves/makes:

ready in:
1-2 hrs

1 review

ingredients

2 cups water
1 cup uncooked white rice
2 tablespoons butter
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 1/2 cup chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 can (16 ounce size) diced tomatoes
1 can (15 ounce size) tomato sauce
1 pound cooked shrimp
1 jar (4 ounce size) diced pimento peppers, drained
3 teaspoons chili powder

directions

In a saucepan, bring the water to a boil. Add the rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside.

Meanwhile, preheat oven to 300 degrees F.

In a large saucepan or pot, melt the butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in the tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.

Mix the shrimp, pimientos, and chili powder into the pot. Stir in the cooked rice and simmer on low heat for 10 minutes.

Pour the mixture into a 9x13 inch baking dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.

added by

sandyu42

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

rh2k6 REVIEW:
February 16, 2007

Great recipe!

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