SHRIMP GUMBO
Servings: 6
Prep time: 0:25:00
Bake/Cook time: 0:25:00
Calories: 327
Fat: 12 grams
Protein: 39 grams
Carbohydrates: 17 grams
Fiber: 5 grams
Net Carbs: 12 grams
3 tablespoons olive oil, divided
2 tablespoons Atkins Quick Cuisine Bake Mix TM
2 celery stalks, chopped (1 cup)
1 small green bell pepper, seeded and chopped (1/3 cup)
1 small onion, chopped (2/3 cup)
3 cans (14 1/2 ounces each) reduced sodium chicken broth
1 cup diced stewed tomatoes
2 teaspoons Creole seasoning blend
2 tablespoons chopped garlic
1 pound collard greens, washed, cut in strips, or 2 packages
(10 ounces each) frozen
1 (10-ounce) package 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 deep golden brown
and bubbly, about 5 minutes. Add celery, bell pepper
and onion and cook, stirring occasionally, 5 minutes,
until vegetables are softened. Add garlic and creole
seasoning and cook for 1 minute longer.
2. Add chicken broth and tomatoes 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 4
minutes, until shrimp are pink and cooked through.
Season to taste with hot pepper sauce, salt and pepper.
Creole spices, fresh seafood and lots of Southern vegetables
make this stew hearty, flavorful and full of glorious colors.

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