A Taste of New Orleans
Don't wait for Mardi Gras to enjoy some delicious New Orleans flavor. In about half an hr you can create a spicy dish full of cancer fighting
compounds. This week's dish features onions and garlic, two members of
the allium family of vegetables, which researchers believe may offer
protection from stomach cancer. In addition, cooked tomatoes maximize
the health benefits from lycopene, a phytochemical found in the fruit
that probably plays a role in reducing risk for prostate cancer. So
whether it's for taste or disease prevention, make this dish for your next get-together and spread the joy of healthful eating.
========
Smoking Shrimp Creole
1 tsp. canola oil
3/4 cup chopped onion
1 small green bell pepper, seeded and chopped 1 small celery rib, thinly
sliced
2 tsp. finely chopped garlic
1 can (14 oz.) crushed tomatoes
2 bay leaves
1 tsp. ground paprika
1/8-1/4 tsp. ground chipotle chile
3/4 lb. small or medium shrimp, shelled
Salt and freshly ground black pepper
2 cups cooked long-grain brown rice
Heat the oil in a medium skillet over medium high heat. Sauté the
onion, pepper, celery and garlic until the onion is translucent, 4 to 5
mins. Add the tomatoes, bay leaves, paprika and chipotle chile. Simmer
the sauce, covered, until thick, 15 to 20 mins stirring it 2 or 3 times.
Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7
mins depending on their size. Be careful not to overcook or the shrimp
will be tough and rubbery. Season to taste with salt and pepper.
Serve over cooked brown rice.
Free Forum Hosting
Important Announcement
First 