Saladmaster L20210SA Manual De Instrucciones página 23

Healthy Cooking Guide
Yield: 4 to 6 servings
⁄ cup dry white wine, or fat-free fish or chicken stock
1
3
1 cup coarsely chopped onion
2 large ribs celery, sliced
⁄ cup chopped red bell pepper
1
3
⁄ cup chopped yellow bell pepper
1
3
⁄ cup chopped green bell pepper
1
3
4 large cloves garlic, minced
4 medium ripe tomatoes, peeled, diced
2 bay leaves, halved
⁄ to 1 teaspoon salt-free seafood seasoning, such as Old Bay
1
2
or Chesapeake Bay
⁄ teaspoon pepper
1
4
2 to 3 drops hot pepper sauce, optional
1 pound medium fresh shrimp, peeled, deveined
Preheat covered skillet to 325°F (165°C). Add wine, onion, celery, bell
peppers, garlic, tomatoes, bay leaves, seafood seasoning and pepper.
Cover; when steam begins to escape, reduce heat to 225°F (105°C).
Cook 8 to 10 minutes until vegetables are crisp tender. Stir in pepper
sauce and shrimp; cook 2 minutes. Cover; turn off heat and let stand 4
to 6 minutes, depending upon size, until shrimp are done (bright pink
throughout). Do not overcook. Remove and discard bay leaves. Serve
hot over rice.
1 serving contains:
Cal Prot
166 20.6 g
Fat Carb
2.24 g 14.2 g
Shrimp Creole
Fiber Chol
3.34 g 138 mg
22
Sodium
164 mg