Ran across this recipe and it looked too good to pass by. Low carb and low calorie!
Shrimp Gumbo from Atkins Kitchen
Recipe adapted from Chuck Taggarts gumbopages.com
Creole spices, fresh seafood and lots of Southern vegetables make this stew hearty, flavorful and full of glorious colors.
2 tablespoons olive oil, divided
2 tablespoons Carbquick *
2 celery stalks, chopped
1 small green bell pepper, seeded and chopped
small onion, chopped
2 cans (14 1/2 ounces each) reduced sodium chicken broth plus 1 cup water
1 cup diced stewed tomatoes
2 teaspoons Creole seasoning blend
2 garlic cloves, pushed through a press
1 pound collard greens, washed, cut in strips, or 2 packages (10 ounces each) frozen
1 package (10 ounces) frozen cut okra
2 pounds large shrimp, shelled and deveined
Hot red pepper sauce
Salt and pepper
1. In a large saucepan, heat oil over medium heat, whisk in bake mix and cook, whisking, until golden brown and bubbly, about 5 minutes. Add celery, bell pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables are softened.
2. Add chicken broth, water, tomatoes, Creole seasoning and garlic to vegetable mixture and bring to a boil.. Add collards and okra, cover and cook until collards are tender, about 10 minutes.
3. Add shrimp to gumbo, mix well, cover, and cook 3-4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
Servings: 6
Prep time: 25 minutes
Bake/Cook time: 25 minutes
Carbohydrates:16.5 grams Net Carbs:10.5 grams Fiber:6 grams Protein: 26 grams Fat: 7 grams Calories: 232
Creole spices, fresh seafood and lots of Southern vegetables make this stew hearty, flavorful and full of glorious colors.
2 tablespoons olive oil, divided
2 tablespoons Carbquick *
2 celery stalks, chopped
1 small green bell pepper, seeded and chopped
small onion, chopped
2 cans (14 1/2 ounces each) reduced sodium chicken broth plus 1 cup water
1 cup diced stewed tomatoes
2 teaspoons Creole seasoning blend
2 garlic cloves, pushed through a press
1 pound collard greens, washed, cut in strips, or 2 packages (10 ounces each) frozen
1 package (10 ounces) frozen cut okra
2 pounds large shrimp, shelled and deveined
Hot red pepper sauce
Salt and pepper
1. In a large saucepan, heat oil over medium heat, whisk in bake mix and cook, whisking, until golden brown and bubbly, about 5 minutes. Add celery, bell pepper and onion and cook, stirring occasionally, 5 minutes, until vegetables are softened.
2. Add chicken broth, water, tomatoes, Creole seasoning and garlic to vegetable mixture and bring to a boil.. Add collards and okra, cover and cook until collards are tender, about 10 minutes.
3. Add shrimp to gumbo, mix well, cover, and cook 3-4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
Servings: 6
Prep time: 25 minutes
Bake/Cook time: 25 minutes
Carbohydrates:16.5 grams Net Carbs:10.5 grams Fiber:6 grams Protein: 26 grams Fat: 7 grams Calories: 232
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