Shrimp Creole

Course: main meals PointsPlus™ Value:    8 Servings:  4 Preparation Time:  25 min Cooking Time:  20 min Level of Difficulty:  Easy   We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead. Ingredients 1 Tbsp vegetable oil    1 Tbsp all-purpose flour      1 stalk(s) celery, chopped (medium)      1 small onion(s), chopped    1 clove(s) garlic clove(s), minced (medium)      1 medium green pepper(s), chopped      14 1/2 oz canned diced tomatoes, drained      2 Tbsp canned tomato paste    1/4 cup(s) red wine      1 cup(s) fat-free chicken broth    1 leaf/leaves bay leaf    1/8 tsp paprika, smoked, hot Spanish variety    1/4 tsp dried basil    1/4 tsp dried oregano    1/2 tsp table salt, or more to taste    1/4 tsp black pepper      1 pound(s) shrimp, peeled and deveined      2 Tbsp scallion(s), minced    1 Tbsp parsley, Italian, fresh, minced    1 Tbsp fresh lemon juice      2 cup(s) 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 green 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.  From the Weight Watchers website