Shrimp Creole

Weight Watchers: 6 Points

Serves 4

1 tablespoon vegetable oil

1 tablespoon all-purpose flour

1 medium stalk celery, chopped

1 small onion, chopped

1 garlic clove, minced

1 medium green pepper, chopped

1 can (14 ½ Oz) diced tomatoes, drained

2 tablespoons tomato paste

¼ cup red wine

1 cup fat-free chicken broth

1 bay leaf

1/8 teaspoon paprika

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

1 pound shrimp, peeled and deveined

2 tablespoons scallions, minced

1 tablespoon parsley, Italian, fresh, minced

1 tablespoon lemon juice

2 cups cooked rice

Heat oil in large skillet; stir in flour and cook over low heat, stirring occasionally, until smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low.

Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf.

To serve, spoon ½ cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.