Lowfat Shrimp Creole Lowfat Shrimp Creole  If you wish, you may also put sliced cheddar cheese on top before baking. Serves 8 servings Prep time: 10 minutes Cook time: 60 minutes Total time: 70 minutes Calories: 260.31 Calories from Fat: N/A Total Fat: 4.35 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 37.20 g Dietary Fiber: N/A Sugars: N/A Protein: 18.08 g Vitamin A: N/A Vitamin C: N/A Ingredients 2 cups water 1 cup uncooked white rice 2 tablespoons butter 5 carrots, diced 2 onions, chopped 1 green bell pepper, chopped 1.5 cups chopped celery 1 pound fresh mushrooms, sliced 1 zucchini, sliced 1 (16 ounce) can diced tomatoes 1 (15 ounce) can tomato sauce 1 pound cooked shrimp 1 (4 ounce) jar diced pimento peppers, drained 3 teaspoons chili powder 1.In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C). 2.In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes. 3.Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes. 4.Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes. Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005