Shrimp Creole
- 12 ounces shrimp, peeled and deveined.
- ½ cup onion, chopped
- ½ cup celery, chopped
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- 1 28-ounce can no-salt-added diced tomatoes
- 1 tablespoon low-sodium Worcestershire sauce
- ΒΌ teaspoon chili powder
- 1 green pepper, sliced
- Cook onions and celery in oil until tender, but not browned.
- Add garlic, tomatoes, Worcestershire sauce, salt, and chili powder.
- Simmer uncovered for 45 minutes.
- Add shrimp and green pepper.
- Cover and simmer for five minutes.
- Serve over cooked rice.
Serving size: ½ cup Sodium: 135 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/shrimp-creole/
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