Shrimp Creole I

Ingredients

 * 1 tbsp reduced calorie margarine
 * 2 cup finely chopped onions
 * ½ cup finely chopped bell pepper
 * ⅓ cup finely chopped celery
 * 2 large tomatoes, peeled, seeded and chopped (about 1 cup)
 * 1 clove garlic, minced
 * 2 cups seafood stock or water
 * 3 tbsp tomato paste
 * 1 tsp salt
 * 1 tsp paprika
 * ½ tsp ground red pepper
 * ⅛ tsp ground white pepper
 * ⅛ tsp ground oregano
 * ⅛ tsp ground thyme
 * ⅛ tsp dried basil leaves, crushed
 * ½ lbs medium shrimp, peeled and deveined
 * 1 cup hot cooked rice

Directions

 * 1) In a 6-quart pot over medium heat, melt the margarine.
 * 2) Add the onions, bell pepper and celery; saute" for 10 minutes, stirring frequently.
 * 3) Add the remaining ingredients except for the shrimp and rice.
 * 4) Reduce the heat; simmer, covered, for 20 minutes, stirring frequently.
 * 5) Add the shrimp and cook, uncovered, for 10 minutes, or until the shrimp turn pink.
 * 6) Remove from the heat and let stand for 5 minutes before serving.
 * 7) Serve over hot rice.

Nutritional information
Per serving:
 * kcal 123 | fat 2.6g | chol 110 | sod 310mg