Enjoy the flavors of Louisiana Cajun cooking with this lightened-up version of the famous shrimp and rice dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a deep 10-inch skillet, heat oil over medium-high. Add flour; cook 3 minutes or until the color of peanut butter, stirring constantly. Add onion, poblano pepper, and celery; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Add garlic; cook and stir 45 to 60 seconds or until fragrant.

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  • In a small bowl, combine broth and tomato paste; add to vegetables in skillet. Bring to boiling, stirring constantly. Stir in okra and sweet pepper; cook over medium 10 to 12 minutes or until broth is slightly thick and vegetables are just tender.

  • Stir in shrimp, collard greens, kosher salt, smoked paprika, cayenne pepper, and black pepper. Cook 4 minutes or just until shrimp are opaque. Serve with rice and sprinkle with green onion.

Nutrition Facts

362 calories; 8.9 g total fat; 159 mg cholesterol; 480 mg sodium. 45.2 g carbohydrates; 27.4 g protein; Full Nutrition