|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 tablespoons olive oil
- 1 to 1 1/2 pounds shrimp (peeled and deveined)
- 1 small onion (halved and thinly sliced)
- 1 (8 ounces) can tomato sauce
- 1 (14.5 ounces) can diced tomatoes or diced stewed tomatoes
- 1/2 cup green bell pepper (chopped)
- 1/2 cup celery (diced)
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Gather the ingredients.
Heat oil in large heavy skillet. Add shrimp; cook until shrimp turns pink, stirring often. Remove shrimp from skillet.
Add onion to the same skillet and cook until lightly browned. Stir in tomato sauce, tomatoes, bell pepper, celery, salt, garlic powder and chili powder. Simmer, uncovered, over low heat for about 10 minutes. Remove from heat and combine with shrimp; let cool.
Place the shrimp mixture into 1 1/2-quart casserole that is lined with heavy duty foil, with enough overlap to cover the top of the casserole. Seal and freeze. When frozen, remove foil pack from casserole dish and return foil-wrapped meal to the freezer.
When ready to cook, remove foil from frozen Creole and slip Creole into the casserole in which it was frozen. Preheat oven to 400 F.
Cover with foil and bake 1 hour in a preheated oven.
Serve with hot cooked rice or noodles.