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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Dry white wine

  2. 1 cup 62g / 2 1/5oz Diced onions

  3. 1/2 cup 55g / 1.9oz Diced celery

  4. 1 1/2 cups 219g / 7.7oz Diced red pepper

  5. 1/2 cup 73g / 2.6oz Diced green pepper

  6. 2 Garlic cloves - minced

  7. 1 cup 237ml Sliced okra

  8. 4 cups 250g / 8.8oz Crushed canned tomatoes

  9. 1 tablespoon 15ml Low-sodium tomato paste

  10. 1 cup 237ml Low-fat low-sodium chicken broth

  11. 1/2 teaspoon 2 1/2ml Cayenne pepper

  12. 1 teaspoon 5ml Paprika

  13. 1/2 teaspoon 2 1/2ml Celery seed

  14. 2 Bay leaves

  15. 1 lb 454g / 16oz Deveined peeled large shrimp

  16. Salt - to taste

  17. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a large stockpot or kettle, heat the white wine over medium heat until it boils slightly.

  2. Add the onions, celery, red and green pepper, and garlic and saute for 10 minutes. Add in the okra, tomatoes, tomato paste, broth, cayenne pepper, paprika, celery seed, and bay leaves. Bring to a boil. Lower the heat and simmer for 45 minutes.

  3. Add in the shrimp and cook 5 to 6 minutes more until shrimp turn pink. Season with pepper and salt. Serve in bowls with cooked rice if desired.

  4. This recipe yields 6 servings. Serving size: about 1 cup.

  5. Exchanges Per Serving: 1 Carbohydrate, 2 Very Lean Meat, 1 Vegetable.

  6. Nutrition Facts: Calories 161; Calories from Fat 10; Total Fat 1g; Saturated Fat 0g; Cholesterol 107mg; Sodium 670mg*; Carbohydrates 21g; Dietary Fiber 6g; Sugars 12g; Protein 16g.

  7. * Recipe not recommended for low-sodium diets.

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