Here is another installment from my South Beach recipe. This recipe comes from the South Beach Diet Cookbook by Arthur Agatston, M.D. This recipe, called Big Easy Shrimp, is supposed to be a quick creole-inspired recipe. You can serve this with cooked brown rice or, if you are watching your carbs, steamed cauliflower is a nice accompaniment.
Big Easy Shrimp
2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 16-oz can petite-diced tomatoes
1 bay leaf
1/2 tsp freshly-ground black pepper
1 tsp Worcestershire sauce
1 tsp hot sauce (or to taste, optional)
1 lb uncooked medium shrimp, peeled and deveined with the tails left on
1. Cook the bacon in a large skillet over medium heat until crisp. Place on paper towel to drain. Crumble when cool. Remove and discard all but 1 tbsp of drippings from the skillet. If there are no drippings, add some non-stick cooking spray.
2. Add the onion, bell pepper, and celery to the pan and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, bay leaf, black pepper, Worcestershire sauce, and hot sauce. Increase heat to high and cook until the mixture boils. Reduce heat to low and simmer 20 minutes.
3. Add the shrimp and bacon and cook 10 minutes more or until the shrimp are opaque. Remove from heat and discard bay leaf before serving.
Servings per recipe: 4
Fat: 4 g
Saturated fat: 1 g
Cholesterol: 177 mg
Sodium: 329 mg
Carbohydrates: 12 g
Fiber: 3 g
Sugar: 2.1 g
Protein: 26 g