Shrimp recipes

Shrimp Jambalaya

Course : Shrimp
Source: Cooking Light, March 1995, page 108
Serves: 4

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Ingredients:

1/2 pound medium unpeeled shrimp

1 spray vegetable cooking spray

1 tablespoon vegetable oil

1 tablespoon all-purpose flour

1 cup chopped onion

1 cup chopped celery

1 cup chopped green bell pepper

1/4 pound lower-salt lean ham -- diced

2 cloves garlic -- minced

2 1/2 cups no-salt-added chicken broth

1/4 cup chopped fresh parsley

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

14 1/2 ounces no-salt-added whole tomatoes -- (1 can) undrained and chopped

1 cup long-grain white rice -- uncooked

Preparation / Directions:

Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour. Cook over medium-high heat 1-1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done.

Shrimp Jambalaya

Ingredients:

Preparation / Directions:

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