Healthy Cooking Taste of Home Annual Recipes 2009
Ingredients:
1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 tablespoons savory herb with garlic soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 bay leaf
1/8 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
2 cups hot cooked rice
Directions:
In a large skillet, saute the celery, onion and green pepper in oil until tender. Add the tomatoes, soup mix, garlic, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add shrimp; heat through. Discard bay leaf. Serve with rice. Yield: 4 servings.
Servings: 4 (3/4 cup shrimp mixture and 1/2 cup rice) Calories: 304 Fat: 6g Fiber: 3g Points: 6
