Tuesday, March 22, 2011

Clean Eating Shrimp Jambalaya

Makes 4 servings of soup, 1 cup each
This recipe was one of the very first recipes I made from Clean Eating Magazine. It's so fast and easy to throw together and is totally delicious. In fact, the first time I made it, I was babysitting my friend Nicole's little boy. He was really into "cooking" at the time and we all know how slow going it can be when a toddler helps you cook. But this recipe was so easy that he actually could help and it was still done quickly.

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 clove minced garlic
  • 1 16 oz can stewed tomatoes
  • 1/2 cup water
  • 2 bay leaves
  • 1/2 tsp thyme
  • 1/4 tsp basil
  • 1/4 tsp red pepper
  • dash pepper
  • 1 lb deshelled shrimp
  • 2 cups cooked brown rice
  • Olive oil cooking spray
ONE: Spray a saucepan with cooking spray and cook onion, pepper and garlic until tender.

TWO: Stir in stewed tomatoes, water, bay leaves, thyme, basil, red pepper, shrimp, and cooked rice. Bring to a boil and reduce heat. Cover and cook over medium heat for 15 minutes. Stir frequently.


Per Serving - 310 Calories (26 Calories from Fat), 3g Total Fat, 223mg Cholesterol, 266mg Sodium, 43g Carbohydrates, 4g Dietary Fiber, 4g Sugar, 29g Protein, 20% DV Vitamin A, 42% DV Vitamin C, 6% DV Calcium, 28% DV Iron


No comments:

Post a Comment