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Receta Shrimp Creole (Low Fat)
by Global Cookbook

Shrimp Creole (Low Fat)
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Ingredientes

  • 1 Tbsp. baked roux * see note
  • 1 x onion large, minced
  • 1/2 x green bell pepper minced
  • 1/2 c. celery sliced
  • 5 ounce tomatoes with green chilis Rotel (1/2 of a 10 oz can)
  • 1 can tomato sauce (8 ounce.)
  • 1 x bay leaf
  • 1/2 c. water
  • 1 lb shrimp peeled, plus maybe
  • 3 x more
  • 1/3 c. green onions sliced
  • 1/2 tsp black pepper
  • 1 tsp lemon juice
  • 1 c. cooked brown rice

Direcciones

  1. Reconstitute roux with 1 Tbs. water. Saute/fry onions, bell pepper and celery in liquid Butter Buds till tender crisp. Add in roux, tomatoes, tomato sauce, bay leaf and water. Cook on medium heat till thickened, about 10 min. Add in shrimp and green onions, cook till shrimp are done, about 7 min (Don't OVERCOOK).
  2. Season as needed with pepper and lemon. Serve over cooked rice.
  3. Note from recipe: "This is a new twist to an old standby since the amount of roux is so small. If you really like it "spicy," use the whole can of Rotel tomatoes.
  4. Baked roux: Lots of Louisiana recipes start with "First you make a roux. " The traditional roux is a mix of about equal parts of oil and flour browned to a certain point. A baked roux can substitute nicely in some recipes. To bake a roux, preheat oven to 400 degrees.
  5. Put some (about 1/3 c.) of flour pie pan or possibly cake pan that has been sprayed with PAM. Bake at 400 degrees stirring frequently till roux is caramel colored and just begins to have a burnt smell. Do not bake it any longer! Store roux in refrigerator . When recipe calls for roux add in an equal measure of water to whatever amount of flour is called for in the recipe.
  6. NOTES : Shrimp Creole is a very traditional Cajun dish often made with the
  7. ubiquitous Cajun roux. With a great deal of trepidation, I modifiedthis recipe to use baked roux. It was the first time I made anythingwith the baked roux.* Worked great.