Big Easy Shrimp (SB Cookbook)
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| Wed, 09-08-2004 - 7:52am |
This is from the South Beach Cookbook. Made it last night for dinner. It was awesome! Serve over brown rice in phase 2 or fauxtatoes in phase 1. I also served some grilled broccoli on the side.
Big Easy Shrimp
If you like, you can substitute scallops for the shrimp.
2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 can (16 oz) chopped tomatoes
1 bay leaf
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot-pepper sauce
1 pound medium shrimp, peeled an deveined
Cook the bacon in a large skillet over medium heat until crisp. Place on a paper towel lined plate to drain. Crumble when cool. Remove and discard all but 1 tablespoon drippings from the skillet.
In the hot drippings over medium heat, cook the onion, bell pepper and celery for 5 minutes, or until tender. Stir in the garlic and cool for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, turn heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.
Makes 4 servings
Nutrition, per serving:
185 calories, 4 g fat, 1 g saturated fat, 26 g protein, 12 g carbohydrate, 3 g dietary fiber, 177 mg cholesterol, 329 mg sodium
Edited 9/8/2004 8:08 am ET ET by cl-cathy205


Melanie
Oh, I bet zucchini would be wonderful mixed in.
yum yum, sounds great!
Susan :)