Shrimp Creole

[ButterSticks]

We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder in its place.

Ingredients
1 Tbsp vegetable oil
1 Tbsp all-purpose flour
1 medium stalk celery, chopped
1 small onion(s), chopped
1 medium garlic clove(s), minced
1 medium green pepper(s), chopped
14 1/2 oz canned diced tomatoes, drained
2 Tbsp canned tomato paste
1/4 cup red wine
1 cup fat-free chicken broth
1 piece bay leaf
1/8 tsp paprika, smoked, hot Spanish variety
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, peeled and deveined
2 Tbsp scallion(s), minced
1 Tbsp parsley, Italian, fresh, minced
1 Tbsp fresh lemon juice
2 cup cooked brown rice

Instructions
Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, 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, paprika, basil, oregano, salt and pepper. 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 creole.