Advocate-tested Recipe

Serves 4. Recipe is from “River Road Recipes III: A Healthy Collection,” contributed by Peggy Love.

2 tbls. all-purpose flour

1-1/2 tbls. oil

1 large onion, chopped

1/2 bell pepper, chopped

1/2 cup celery, sliced

5 ozs. diced Ro-tel tomatoes

1 (8-oz.) can salt-free tomato sauce

1 bay leaf

1/2 cup water

1 lb. shrimp, peeled and deveined

1/3 cup sliced green onions

1/2 tsp. black pepper

1 tsp. lemon juice

Parsley, to garnish

1 cup cooked brown rice

1. In a heavy skillet, make roux with flour and oil, stirring constantly until medium brown.

2. Add onions, bell pepper and celery and sauté until tender crisp. Add Ro-tel tomatoes, tomato sauce, bay leaf and water. Cook on medium heat until thickened, about 10 minutes.

3. Add shrimp and green onions, cook until shrimp are done, about 7 minutes. Season as needed with pepper and lemon, and garnish with parsley. Serve over cooked rice.

Nutritional information: 286 calories, 7.8 grams fat, 175 milligrams cholesterol, 367 milligrams sodium.