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Creole Shrimp

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Submitted by audreyjosias

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

Sauce
1 1
CAN CAN TOMATO PURÉE (PASSATA)
15 ounces
½ 118
CUP ML WATER
3 45
TABLESPOONS ML WHITE VINEGAR
3 45
TABLESPOONS ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
½ 2.5
TEASPOON ML GARLIC POWDER
1 15
TABLESPOON ML PREPARED MUSTARD
¼ 1.3
TEASPOON ML SALT
1.7
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML ORANGE JUICE, CONCENTRATED
thawed
3 3
PACKETS PACKETS SUGAR SUBSTITUTE *
12 346.8
OUNCES ML/G SHRIMP
cooked

Directions

In saucepan, combine ingredients except the equal and shrimp.

Slowly bring to boil, stirring occasionally.

Remove from heat. Stir in sugar substitute.

Add shrimp to sauce and serve.

Serve over rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 356g (12.6 oz)
Amount per Serving
Calories 188 7% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 563mg 23%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 43g
Vitamin A 26% Vitamin C 62%
Calcium 9% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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