I have to give props to my husband on this recipe as he’s the one who came up with it. I told him one day I felt like having a low fat shrimp dish and this is what he created. This dish is so good and really easy to make. Total cooking time is about 30 minutes and for 1 cup it is 2 Weight Watcher points. Add a half a cup of rice and you have a simply delicious 4 point dish that tastes so rich and creamy. I highly recommend trying this dish at least once.
Ingredients
- 1 tbsp low fat margarine
- 1/2 cup chopped onion
- 1/2 cup chopped green onion
- 1/2 cup chopped green bell pepper
- 4 cloves minced garlic
- 2 dried bay leaves
- 1/2 cup celery, diced
- 1/2 cup chopped fresh parsley
- 3 tablespoons tomato paste
- 1 (10.75 ounce) can condensed low fat cream of chicken soup
- 1 pound cleaned shrimp
- 1/4 teaspoon hot pepper sauce to taste (I used habanero hot pepper sauce)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chilli powder (for color)
- 1/4 cup white wine
- Cajun seasoning salt to taste
- Worcestershire sauce to taste
Instructions
- On medium-high heat, cook the aromatics until the onion has caramelized:
- Margarine
- Onions
- Green onions
- Green bell peppers
- Garlic
- Bay leaves
- Celery
- Once the onions have caramelized, stir in the rest of the ingredients and cook for another 5 minutes.
- Parsley
- Tomato paste
- Cream of chicken soup
- Hot pepper sauce
- Cayenne pepper
- Chilli powder
- White wine
- Stir in shrimp and cook for another 5 minutes until shrimp turns orange-reddish.
- Taste and adjust flavour to your liking by adding:
- Cajun seasoning salt
- Worcestershire sauce
- Serve over white rice and garnish with remaining chopped parsley.
