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Seafood Creole

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Submitted by Stephan

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

2 3E+1
TABLESPOONS ML MARGARINE
¼ 59
CUP ML ONIONS
chopped
¼ 59
1 1
EACH EACH GARLIC CLOVES
minced
16 462.4
OUNCES ML/G TOMATOES
canned
1 5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML WHITE PEPPER
3 15
TEASPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
cold
½ 226.8
POUND G SHRIMP
fresh or frozen and thawed
½ 226.8
POUND G CRAB MEAT
fresh or frozen and thawed
2 473
CUPS ML PEPPERY RICE *

Directions

Melt margarine in a medium skillet.

Add tomatoes, onion, red pepper, garlic, salt and white pepper.

Cover, reduce heat, simmer for 10 minutes.

Combine cornstarch and water in a small bowl.

Mix well.

Add to tomato mixture.

Stir until bubbly.

Add shrimp and crab and heat to boiling.

Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked.

Serve on top of rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 195 33% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 692mg 29%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 49g
Vitamin A 29% Vitamin C 46%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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