Running out of time to make dinner? Turn to this simple weekday supper with lots of Creole flavor.
—ELSIE EPP NEWTON, KS
PREP: 25 MIN. • COOK: 20 MIN. • MAKES: 4 SERVINGS
1 celery rib, chopped
1 small onion, chopped
1 small green pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 can (14 1/2 ounces) diced tomatoes, undrained
2 tablespoons savory herb with garlic soup mix
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
1. In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Add shrimp; heat through. Discard bay leaf. Serve with rice.
PER SERVING 304 cal., 6 g fat (1 g sat. fat), 172 mg chol., 622 mg sodium, 34 g carb., 3 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 1/2 starch.