Dog Tired

I got up early this morning and decided to take my "grand dog" for a little walk. I figured a bit of exercise would be good for us both, and it might be nice to have some company as I perused the neighborhood. Well, apparently Lucy and I do not share the same vision of a "walk" because in her opinion it's simply not worth her time unless she's zigzagging across the sidewalk at breakneck speed, me flying along behind in an attempt to keep up!

By the time we returned home 30 minutes later I was out of breath and ready to flop on the couch yet she was barely winded! I swear, if I put that leash on her she'd be ready to go again! Me, not so much. Did I mention that our dear Lucy is part greyhound?

So, after that productive workout and a morning at the office, I was looking for something easy for dinner tonight. I also felt like adding some spice to my life today (when don't I?) so I dug around and found this delicious creole recipe my Better Homes and Gardens New Cookbook, copyright 1953, 1962.

Shrimp Creole

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1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic -- minced
3 tablespoons salad oil
2 cups canned tomatoes
8 ounces tomato sauce -- seasoned
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon chili powder -- to 1 teaspoon
1 tablespoon worcestershire sauce
dash tabasco sauce
1 teaspoon cornstarch
12 ounces shrimp -- raw, cleaned
1/2 cup chopped green bell pepper

Cook onion, celery, and garlic in hot oil till tender but not brown. Add tomatoes, tomato sauce, seasonings.

Simmer uncovered 45 minutes. Mix cornstarch with 2 teaspoons water; stir into sauce.

Cook and stir till mixture thickens. Add shrimp and green pepper.

Cover; simmer til done, about 5 minutes.

Serve in rice ring (Pg 169 in cookbook, see below)

Serves 5 - 6
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Per Serving (excluding unknown items): 165 Calories; 8g Fat (42.9% calories from fat); 13g Protein; 11g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 1001mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Appx 4 WW POINTS.



You know what? This dish really didn't need much of a Redux but what little changes I made really added up. Because I had Ro*tel tomatoes on hand and little time to shop, I thought they'd be an adequate substitute for the regular tomatoes, sauce & veggies. Of course fresh vegetables are always preferable but in a pinch, canned will do! Also, there was absolutely no need for additional salt, sugar, or oil! Also, the original seemed a bit shy on shrimp for a family of 6 so I upped the amount to 16 ounces instead of 12. Here's the Redux, you let me know what you think:





Shrimp Creole Redux

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30 ounces Ro*Tel Mild Diced Green Tomatoes & Green Chilies
1 clove garlic -- minced
1/2 teaspoon chili powder
1 tablespoon Worcestershire sauce
dash tabasco sauce
1 teaspoon cornstarch
16 ounces shrimp -- raw, cleaned

Saute shrimp with garlic in a nonstick pan lightly spritzed with olive-oil flavored cooking spray, just until pink.

In the meantime, combine tomatoes, chili powder, cornstarch & Worcestershire in a large saucepan. Simmer until thickened & bubbly. Combine shrimp & tomato mixture, blending well.

Add Tabasco just before serving, if desired. My family found the dish quite spicy enough without it!

Serve over rice, making sure to count the additional calories/POINTS.

Serves 6.

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Per Serving (excluding unknown items): 85 Calories; 1g Fat (14.6% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Appx 2 WW POINTS.

Oh, and of course I served it over 1/2 cup of healthy brown rice instead of white for the same 2 POINTS value.

The Verdict: Hot & spicy, just like I like it! Using the rice ring was a special little touch, made a pretty presentation which really impressed my family. If only they knew how easy it was! I'll let them think I slaved away in the kitchen all afternoon, maybe I'll get some help doing the dishes! *wink*