HEALTHY SHRIMP CREOLE

This recipe was created by my brother, Howard, who is an excellent chef. As I've mentioned before, he is a lawyer by trade, however, is missing his calling in life: he should own a restaurant! I've been begging him for his recipe for chocolate chip cookies (to die for). So far, he hasn't come through. Maybe it's a family secret that he won't share???? Keep your fingers crossed and watch for it.

INGREDIENTS:

• 3/4 LBS shrimp, peeled
• 3/4 LBS orange roughy or comparable fish
• 1 onion, chopped
• 1 green pepper, chopped
• 6 roma tomatoes, chopped
• 1 can whole tomatoes
• 1 TSP oregano
• 1/2 TSP basil
• 1/2 bay leaf, chopped
• 1/2 TSP celery seed
• pinch of cayenne pepper
• 2 jalapenos, chopped
• 2 cloves garlic, mashed
• 1 TB olive oil

DIRECTIONS:

• 1. Heat olive oil in large skillet.
• 2. Toss in garlic, onion and green pepper. Cook until onion is translucent.
• 3. Toss in fresh and canned tomatoes and spices.
• 4. Simmer until stew-like.
• 5. Toss in seafood while still hot. Lower heat and simmer for 15-25 minutes. If too saucy add flour-water mixture made by combining flour and warm water until pasty.
• 6. Serve over heaping mound of white rice.

Feeds 4.

Nutrient analysis (without white rice)

Calories: 239

Carbohydrates: 16.73 grams (28%)

Protein: 32.37 grams (54%)

Fat: 4.774 grams (18%)

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