Lowfat Shrimp Creole
2 cups water
1 cup uncooked white rice
5 carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1.5 cups chopped celery
1 pound fresh mushrooms, sliced
1 zucchini, sliced
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, drained
3 teaspoons chili powder
1.In a saucepan, bring water to a boil. Add rice and stir. Reduce heat,
cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300
degrees F (150 degrees C).
2.In a large saucepan or pot, and saute
carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just
tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly,
for 5 minutes.
3.Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice
and simmer on low heat for 10 minutes.
4.Pour mixture into a 9×13 inch dish. Bake in preheated oven until the rice
mixture thickens, about 40 minutes.
[tags]low fat recipes[/tags]