Serves 4
Classic Points 3pts/ 4pp (1 cup serving)
Ingredients:
1 tablespoon Canola oil
3 tablespoons all-purpose flour
4 celery stalks with leaves, finely chopped
1 large red bell pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
1/2 cup water
1 lb peeled and deveined medium shrimp
3 scallions, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne
Directions:
1. Heat oil in a medium Dutch oven over low heat. Gradually add flour and cook, whisking constantly, until light golden brown, about 15 minutes. Increase heat to medium. Add celery, bell pepper, onion, and garlic; cook, stirring frequently, until vegetables are softened, about 15 minutes (mixture may stick to bottom of pot).
2. Add water to Dutch oven and cook, scraping up browned bits from bottom of pot, about 3 minutes. Stir in remaining ingredients. Simmer, stirring constantly, until shrimp are just opaque in center, about 5 minutes.
**We don't like celery and my hubby doesn't like bell pepper so I replaced them with mushrooms and carrots. Which turned out well and I put it over the rice, by added 1/2 cup of rice it raised the points to 5 classic/ 7points plus.
 |
| WW Shrimp Etouffee (pictured I used crab instead of shrimp) |
Per serving: (1 cup) 177 cal, 5g fat, 1g sat fat, 0g trans fat, 168mg sod, 14g carb, 5g sugar, 3g fiber, 20g protein, 85mg calc.
Source: Weight Watchers One Pot Cookbook
Facebook.com/irunbecauseiliketoeat
No comments:
Post a Comment