Shrimp & Collard Gumbo
2 tablespoons of olive oil, divided
2 tablespoons of Atkins Bake Mix
2 celery stalks, chopped
1 small green bell pepper, seeded, chopped
1 small onion, chopped
two 14 1/2 ounce cans of reduced sodium chicken broth
1 cup of water
1 cup of diced stewed tomatoes
2 teaspoons of Creole seasoning blend
2 garlic cloves, pressed
1 pound of collard greens, washed, cut into strips or two
one 10 ounce package of frozen cut okra
2 pounds of large shrimp, shelled, deveined
Hot red pepper sauce
Salt, to taste
Freshly-ground black pepper, to taste |
Instructions: 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.
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. Add shrimp to gumbo, mix well, cover, and cook 3 to 4 minutes, until shrimp are pink and cooked through. Season to taste with hot pepper sauce, salt and pepper.
This recipe yields 6 servings.
Carbohydrates: 16.5 grams
Net Carbs: 10.5 grams
Fiber: 6 grams
Protein: 26 grams
Fat: 7 grams
Calories: 232
Formatted for MC6 06-03-2003 by Joe Comiskey - Mad's Recipe Emporium |
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