Shrimp Creole

6 servings| Prep Time 30 twinkles| Start to Finish 1 Hour

¼ mug adulation
3 medium onions, diced( 1 ½ mugs)
2 medium green bell peppers, finely diced( 2 mugs)
medium stalks celery, finely diced( 1 mug)
cloves garlic, finely diced
can( 15 oz) tomato sauce
1 mug water
2 ladles diced fresh parsley
1 ½ ladles swab
¼ tablespoon ground red pepper( cayenne)
2 dried bay leaves
2 lb firmed ( do not thaw) raw medium shrimp, hulled, deveined
( tail shells removed)
3 mugs hot cooked rice

1In 3- quart saucepan, melt adulation over medium heat. Cook onions, bell peppers,
celery and garlic in adulation about 10 twinkles, stirring sometimes, until onions are
tender. Stir in remaining constituents except shrimp and rice. Heat to boiling; re-
duce heat to low. poach uncovered 10 twinkles. Remove from heat.

2Cool fully. Transfer to freezer vessel; seal tightly. indurate up to 3
months. flux in refrigerator overnight.

3Transfer Creole admixture to 3- quart saucepan. Heat to boiling; reduce heat to medi-
um. wash firmed shrimp in hot water; add to saucepan. Cover; chef 4 to 6 min-
utes, stirring sometimes, until shrimp are pink. Remove and discard bay leaves.
Serve shrimp Admixture over rice.

1 Serving Calories 350; Total Fat 10g( Saturated Fat 6g, Trans Fat 0g); Cholesterol
mg; Sodium 2380 mg; Total Carbohydrate 36g( Dietary Fiber 3g); Protein 29g Ex-
changes 1 ½ bounce, ½ Other Carbohydrate, 1 Vegetable, 3 veritably spare Meat, 1 ½ Fat
Carbohydrate Choices 2 ½