Shrimp Creole

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 10 cloves garlic, smashed, peeled and chopped
• 1 large onion, chopped
• 3 medium-size red bell peppers, cut in 1/4-inch dice
• 1 ½ celery ribs, peeled, halved lengthwise and sliced thin
• 1 ½ teaspoons dried thyme
• ¼ teaspoon dried oregano
• 1 teaspoon chili powder, preferably without cumin
• 1 pound large shrimp, peeled and deveined
• 10 ounces plum tomatoes, cored and cut in 1/2-inch pieces
• 2 teaspoons hot pepper sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon coarse salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    270 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 26 grams protein; 205 milligrams cholesterol; 1984 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place butter in a 2 1/2-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 2 minutes.
2. Whisk in flour. Cook, uncovered, for 8 minutes.
3. Stir in garlic and onion. Cook, uncovered, for 5 minutes.
4. Stir in peppers, celery, thyme, oregano and chili powder. Cook, uncovered, for 3 minutes.
5. Remove from oven. Push vegetables toward center of dish and arrange shrimp around the inside rim. Place tomatoes over shrimp and vegetables. Cover tightly with a lid or microwave plastic wrap. Cook 2 minutes. Prick plastic to release steam.
6. Uncover and stir well. Re-cover and cook for 2 minutes. Prick plastic, if using, to release steam.
7. Remove from oven and uncover. Stir in pepper sauce, lemon juice, salt and pepper.

45 minutes