Shrimp with Creole Sauce

If you like shrimp, you'd like this recipe. Noah and I ate them up, but Noah prefers the shrimp just plain. Tamara and Shelby both at least tried it and said it wasn't too bad. Although, Noah and I won't complain because it just means more shrimp for us.

Cost: About $17 - Green pepper ($.50), celery ($1.49), tomatoes ($0.99), parsley ($1.39), tomato paste ($0.60), shrimp ($11.98).

Prep: 10 minutes

Cook: 25 minutes

Yield: 10 servings

• 1 large onion, chopped
• 1/2 cup finely chopped green pepper
• 1 celery rib with leaves, finely chopped
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 can (28 ounces) whole tomatoes
• 1/4 cup minced fresh parsley
• 1/4 cup water
• 1/4 cup tomato paste
• 2 tablespoons lime juice
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon ground allspice
• 2 pound bag frozen cooked cocktail shrimp, thawed

1. In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer.
2. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet.
3. Stir in the parsley, water, tomato paste, lime juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes or until thickened.
4. Serve warm with shrimp.

Nutrition: (12 shrimp with 1/3 cup sauce) 133 calories, 2.6 g fat, 0.1 g saturated fat, 176 mg cholesterol, 971.4 mg sodium, 6.6 g carbohydrate, 1.5 g fiber, 3.7 g sugars, 20.5 g protein.