For a taste of Mardi Gras/New Orleans
Big Easy Shrimp (Phase 1)
Description
Here’s an easy way to get a taste of the Big Easy. Serve this traditional shrimp creole dish over brown rice to turn this into a Phase 2 dinner. If you like, you can substitute sea scallops for the shrimp.
Serves 4
Ingredients
2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 celery stalk
1 clove garlic, minced
1 can (16 ounces) chopped tomatoes with juice
1 bay leaf
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot-pepper sauce
1 pound medium shrimp, peeled and deveined
Instructions
Cook the bacon in a large nonstick skillet over medium heat until crisp. Place on a paper towel–lined plate. Crumble when cool. Leave any drippings in the skillet.
In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink. Remove and discard the bay leaf before serving.
Nutritional information:
185 calories
4 g fat (1 g sat)
12 g carbohydrate
26 g protein
3 g fiber
329 mg sodium
177 mg cholesterol
I grew up in New Orleans. We moved to TX after Katrina and I say all the time that I haven't eaten in nearly 4 years (unless I cook myself, of course).
When I go to visit, all I do is eat!!!!
I miss the food and southern hospitality but this is home now and with things the way they are there, I have no interest in moving back. This is home now.
How often do you visit? When are going? Where are you staying?
I have two sides to my brain - a right side and a left side. The trouble is sometimes there is nothing left in the right side and nothing right in the left side.
Post-Op RNY 6.5 years
HW 252 GW 140 CW 140
