Shrimp Gumbo

Recipe Ingredients

2 tablespoons	30ml	Olive oil - divided
2 tablespoons	30ml	Atkins Bake Mix
2		Celery stalks - chopped
1		Green bell pepper - seeded, chopped (small)
1		Onion - chopped (small)
2		Reduced sodium chicken broth - - (14 1/2 oz ea)
1 cup	237ml	Water
1 cup	62g / 2.2oz	Diced stewed tomatoes
2 teaspoons	10ml	Creole seasoning blend
2		Garlic cloves - pressed
1 lb	454g / 16oz	Collard greens - washed, cut strips
		= (or two 10-oz packages frozen)
1		Frozen cut okra - (10 oz)
2 lbs	908g / 32oz	Large shrimp - shelled, deveined
		Hot red pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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

Description:

"Creole spices, fresh seafood and lots of Southern vegetables make this stew hearty, flavorful and full of glorious colors."

Source:
Atkins Cookbook at http://atkinscenter.com

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