This recipe was adapted from http://addapinch.com/cooking/2011/06/13/shrimp-creole-recipe/
- 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
- ¼ 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.
Note that sodium percentages depend on which daily reference you use. The estimated 135 mg of sodium per serving implies that one serving of this recipe provides:
– 6% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 14% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
