Recipe of the Week: Creole Shrimp

Here is a versatile dish from the heart of NOLA. If you are not a fan of seafood, you can replace the shrimp with chicken, sausage, or whatever you like.

Creole Shrimp
1 lb shrimp, peeled and deveined
1 can of low sodium tomato sauce or 1 can diced tomatoes, liquified (I prefer Rotel with jalapenos, but I like it spicy)
1 tbl low sodium tomato paste
2 ribs celery (with leaves), chopped
1 green pepper, chopped
1/2 c onion, diced
2 garlic clove, crushed
2 tbl olive oil
1 1/2 tsp chili powder
1 tsp garlic salt
2 tsp parsley
cayenne pepper to taste

-Heat the oil in a skillet over medium heat.
-Saute shrimp until pink. Remove from pan and set aside.
-Saute onions, green peppers, celery, and garlic about 4 minutes.
-Add tomato sauce and spices. Bring to a slight boil, stirring occasionally.
-Stir in tomato paste and simmer. Continue to stir as sauce thickens.
-Add shrimp.
-Serve as is, or over brown rice.

Serves about 6. Calories per serving: 385 (not counting rice)