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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Quick Shrimp Etouffee

Source: dLife

Spicy shrimp and vegetable stew.

Nutrition Facts

Makes 3 servings
Amount Per Serving

Calories	179.8

Total Carbs	10.8 g

Dietary Fiber	2.0 g

Sugars	4.4 g

Total Fat	6.2 g

Saturated Fat	0.7 g

Unsaturated Fat	3.1 g

Potassium	467.5 mg

Protein	20.4 g

Sodium	441.6 mg

Dietary Exchanges 6.2 Fat, 1.7 Vegetables, 2.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp vegetable oil 0.75
0 3/4 cup fresh chopped onion 0.5
0 1/2 cup chopped green bell peppers 0.5
0 1/2 cup fresh chopped celery 0.5
0 1/2 cup no-salt tomato sauce 0.25
0 1/4 cup cold water 2.0
2 tsp cornstarch 0.125
0.125 tsp ground cayenne (red pepper) 0.25
0 1/4 tsp salt 8.0
8 oz cooked shrimp 0.25
0 1/4 cup fresh chopped green onion

Directions

Preheat 1/2-quart saucepan over medium heat for 1 minute.
Swirl oil in the bottom of the pan and add the onions, green peppers, and celery. Cook over medium heat stirring frequently.
Combine the tomato sauce, water, cornstarch, cayenne pepper, and salt in a separate bowl and stir until smooth.
Add tomato sauce to vegetables. Cook and stir until sauce is clear.
Add shrimp and heat to serving temperature.
Stir in chopped onion tops and serve.