Here is a recipe with a twist on the traditional New Orleans favorite, Shrimp Creole. It is made with spinach, which adds to the already delicious ingredients that are so well complimented by each other. I did not use any oil in this recipe, which makes it very low-fat. You can enjoy this as a low-carbohydrate meal, or over your favorite rice or pasta, or alongside some of your favorite crusty bread. This is a great dish for enjoying during fasting periods, or Lent, or as a vegetarian meal. This will feed about 8 people. Freezes well. Here we go….
Step 1- Place all ingredients in a sprayed pan or skillet and sauté until soft, about 7-10 minutes, on medium heat.
non-stick pan or heavy bottom pan or skilket
non-stick cooking spray
1 large or 2 medium sweet onions, chopped
4 celery stalks, chopped into tiny pieces
1 large green bell pepper, chopped into tiny pieces
Step 2- Sauté spinach for about 5 minutes.
1 large bag frozen chopped spinach (over 1 pound, but under 2 pounds)
Step 3- Add tomato paste, water, and seasonings, mix well, and cook for about 5 minutes.
(2) 6 ounce tomato paste cans
(2) 6 ounce cans of water
4 minced garlic cloves
1 1/2 teaspoons salt (start with 1 teaspoon, mix well, then add more if desired)
1/2 teasooon black pepper (optional)
pinch of cayenne pepper (optional)
1 1/2 teaspoons sugar
Step 4- Add shrimp. Cook until pink. Depending on the size, maybe around 5 minutes, but please use your judgement, and make sure your shrimp are cooked. Then finally add your chopped Roma tomatoes and mix well.
2 pounds raw,peeled, and deveined shrimp
2 Roma tomatoes, chopped
That’s it ! Enjoy over brown rice (like pictured here), over white rice, over pasta, alone, or with your favorite crusty bread. ♡♡♡♡