Chef_Troy (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} chef_troy) wrote,@ 2009-05-29 15:50:00 |
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Chef Troy's Shrimp Creole (Tweaked for Weight Watchers)
I was surprised how Weight-Watchers-friendly this recipe of mine already was... the only thing I had to change was to substitute cooking spray for the butter/oil mixture I used to use to sauté the veggies in. Almost everything in it is zero points - the only exceptions are the rice (4 points per cup) and the shrimp (2 points for 4 oz.), plus one extra miscellaneous point if you're really being strict with yourself.
Chef Troy's Shrimp Creole
Serves 4 (POINTS value: 6-7 Weight Watcher points per serving, including rice)
1 tablespoon thyme
¼ teaspoon cayenne pepper (or more to taste)
½ teaspoon white pepper
1 teaspoon black pepper
1 tablespoon paprika
½ teaspoon salt
3 bay leaves
3 cups chicken broth (divided use)
2 cups V-8 juice
3 tablespoons Worcestershire sauce
1 teaspoon Chipotle Tabasco sauce
1 tsp sugar (or 1 packet Splenda)
Cooking spray
3 cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
4 cups very ripe tomatoes, seeded and chopped
1 lb. shrimp, peeled and deveined
4 cups cooked rice
Combine first seven ingredients in a bowl and set aside.
Combine 2½ cups of chicken broth, V-8, Worcestershire sauce, Chipotle Tabasco, and sugar (or Splenda if using) in a bowl and set aside.
Spray a large pot with cooking spray and sauté onions over medium-high heat until they begin to caramelize, about 5-10 minutes, stirring frequently. Add bell peppers, celery and spice mixture; stir to combine and sauté (adding more cooking spray if necessary) until vegetables begin to soften. Add remaining ½ cup of chicken broth and stir, scraping browned bits off the bottom of the pan, then cover and steam for 2-3 minutes.
Reduce heat to medium-low; add tomatoes and chicken broth/V-8 mixture, stirring to combine. Simmer for at least 30 minutes or until tomatoes cook down. The longer this is allowed to simmer, the better it will be.
Just before serving, increase heat to medium-high and heat sauce until it bubbles. Add the shrimp and stir to distribute them throughout the sauce. Immediately remove the pan from the heat; cover and let it sit for five minutes (the remaining heat in the sauce will cook the shrimp perfectly).
To serve, mound one cup of cook rice in the center of each of four heated plates; divide shrimp Creole among plates and serve hot. If you're not on a diet, add some crusty French bread to mop up the sauce with.
I was surprised how Weight-Watchers-friendly this recipe of mine already was... the only thing I had to change was to substitute cooking spray for the butter/oil mixture I used to use to sauté the veggies in. Almost everything in it is zero points - the only exceptions are the rice (4 points per cup) and the shrimp (2 points for 4 oz.), plus one extra miscellaneous point if you're really being strict with yourself.
Chef Troy's Shrimp Creole
Serves 4 (POINTS value: 6-7 Weight Watcher points per serving, including rice)
1 tablespoon thyme
¼ teaspoon cayenne pepper (or more to taste)
½ teaspoon white pepper
1 teaspoon black pepper
1 tablespoon paprika
½ teaspoon salt
3 bay leaves
3 cups chicken broth (divided use)
2 cups V-8 juice
3 tablespoons Worcestershire sauce
1 teaspoon Chipotle Tabasco sauce
1 tsp sugar (or 1 packet Splenda)
Cooking spray
3 cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
4 cups very ripe tomatoes, seeded and chopped
1 lb. shrimp, peeled and deveined
4 cups cooked rice
Combine first seven ingredients in a bowl and set aside.
Combine 2½ cups of chicken broth, V-8, Worcestershire sauce, Chipotle Tabasco, and sugar (or Splenda if using) in a bowl and set aside.
Spray a large pot with cooking spray and sauté onions over medium-high heat until they begin to caramelize, about 5-10 minutes, stirring frequently. Add bell peppers, celery and spice mixture; stir to combine and sauté (adding more cooking spray if necessary) until vegetables begin to soften. Add remaining ½ cup of chicken broth and stir, scraping browned bits off the bottom of the pan, then cover and steam for 2-3 minutes.
Reduce heat to medium-low; add tomatoes and chicken broth/V-8 mixture, stirring to combine. Simmer for at least 30 minutes or until tomatoes cook down. The longer this is allowed to simmer, the better it will be.
Just before serving, increase heat to medium-high and heat sauce until it bubbles. Add the shrimp and stir to distribute them throughout the sauce. Immediately remove the pan from the heat; cover and let it sit for five minutes (the remaining heat in the sauce will cook the shrimp perfectly).
To serve, mound one cup of cook rice in the center of each of four heated plates; divide shrimp Creole among plates and serve hot. If you're not on a diet, add some crusty French bread to mop up the sauce with.
