Shrimp Creole

1 Tbs vegetable oil
1 Tbs all-purpose flour
1 medium celery stalk, chopped
1 small onions, chopped
1 medium garlic cloves, minced
1 medium bell peppers, chopped
14 1/2 oz canned diced tomatoes, drained
2 Tbs canned tomato paste
1/4 cup wine, red
1 cup fat-free chicken broth
1 piece bay leaf
1/8 tsp smoked paprika (hot Spanish variety)
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp freshly-ground black pepper
1 lb shrimp, peeled, deveined
2 Tbs scallions, minced
1 Tbs minced fresh Italian parsley
1 Tbs fresh lemon juice
2 cups cooked brown rice

Heat oil in large skillet. Stir in flour and cook over low heat until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf and seasonings. Bring to a boil; reduce heat to low.

Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf.

To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp mixture.

Servings: 4

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