Shrimp Creole I

Ingredients

 * 1 tbsp reduced calorie margarine
 * 2 cup finely chopped onions
 * 1/2 cup finely chopped bell pepper
 * 1/3 cup finely chopped celery
 * 2 large tomatoes, peeled, seeded
 * -and chopped (about 1 cup)
 * 1 cl garlic, minced
 * 2 cup seaffod stock or water
 * 3 tbsp tomato paste
 * 1 tsp salt
 * 1 tsp paprika
 * 1/2 tsp ground red pepper
 * 1/8 tsp ground white pepper.
 * 1/8 tsp grond oregano
 * 1/8 tsp ground thyme
 * 1/8 tsp dried basil leaves, crushed
 * 1/2 lbs medium Shrimp, peeled and
 * -deveined
 * 1 cup hot cooked rice

Directions
In a 6-quart pot over medium heat, melt the margarine. Add the onions, bell pepper and celery; saute" for 10 minutes, stirring frequently. Add the remaining ingredients except for the Shrimp and rice. Reduce the heat; simmer, covered, for 20 minutes, stirring frequently. Add the Shrimp and dook, uncovered, for 10 minutes, or until the Shrimp trun pink. Remove from the heat and let stand for 5 minutes before serving. Serve over hot rice. Per serving: kcal 123, fatgm 2.6, chol 110, sodmg 310