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Seafood Creole

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Submitted by Willard

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML MARGARINE
¼ 59
CUP ML ONIONS
chopped
¼ 59
1 1
CLOVE CLOVE GARLIC
minced
1 1
CAN CAN TOMATOES *
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
½ 226.8
POUND G CRAB MEAT
fresh
2 473
CUPS ML PEPPERY RICE *

Directions

Melt margarine in a medium skillet.

Add onion, red pepper and garlic.

Cook 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 151g (5.3 oz)
Amount per Serving
Calories 177 36% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 688mg 29%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 48g
Vitamin A 15% Vitamin C 26%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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