Creole Shrimpby Elissa Jewell on May 1, 2021
This dish is super low fat and very versatile.
The nutrition information provided is only for the shrimp sauce and doesn’t include anything else you might serve it with. If you used cauliflower rice this would be a really filling, high fibre, low fat and lower carb meal for less than 250 calories, perfect for contest prep if you have very low calories.
Alternatively, stock up on rice to make it higher carb and just add the amount of cals in your rice serving to get the total calories and macros.
The sauce can also be used with other meats added to the shrimp, such as chicken or a low calorie sausage, or a combo of all three.
1 tin crushed tomatoes
2 cups diced celery
1 diced red capsicum
1 medium diced brown onion
1 tablespoon crushed garlic
2 tablespoons smoked paprika
Cayenne pepper and hot sauce to taste
1 tablespoon Worcestershire sauce
2 bay leaves
Salt & pepper to taste
500g raw frozen shrimp, peeled
Use a deep, non stick frying pan and add the celery, capsicum and onion to the pan. Stir over a gentle heat and add the garlic. Then once slightly tender, add the tomatoes, bay leaves, spices and Worcestershire sauce, top up with a little bit of water and leave to gently simmer for around 20 minutes. As the sauce cooks through and thickens, you may need to add a little bit of water to stop it from burning or thickening up too quickly.
Once the sauce has thickened and the vegetables have begun to break down, add your shrimp and stir over a gentle heat for 5-7 minutes or until the prawns are cooked through.
Season to taste, take off the heat and serve immediately on rice or cauliflower rice, with a wedge of lemon.
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