Fish

Dump and Bake Shrimp Etouffee is for Dinner.

Dump and Bake Shrimp Etouffee takes 10 minutes to prepare.

Dump and Bake Shrimp Etouffee takes 60 minutes to cook.

Dump and Bake Shrimp Etouffee makes 6 servings.

The ingredients for Dump and Bake Shrimp Etouffee are:

3 Tbsp Smart Balance Buttery Spread Light With Flax Seed Oil
12 oz Shrimp, small raw
2 cup Great Value Instant Brown Rice (dry)
1 can serving 98% Fat Free Cream of Celery Condensed Soup
1 can Hunt's Tomato Sauce, no salt added
1 can Del Monte Diced Tomatoes, No Salt Added do not drain
1 cup, chopped Onions, raw
1 Med. Green Bell Pepper, diced
1/2 red bell pepper, diced
4 stalk, large Celery, raw
1 tsp Garlic, Minced, Great Value
3 tsp Creole Seasoning Tony Chacheres Original
1/2 tsp Pepper, black

Here is how you make Dump and Bake Shrimp Etouffee:

Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray. Spread diced margarine around the bottom of the casserole dish. In a large bowl, stir together remaining ingredients, Pour shrimp mixture into the casserole dish over the margarine, Cover tightly with foil and bake for 30 minutes.Remove from oven and stir well. Recover and return to the oven for about 30 minutes until rice is fluffy and liquid has been absorbed.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user LADYLUK.

The nutritional information for Dump and Bake Shrimp Etouffee is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 267.0

• Total Fat: 5.9 g
• Cholesterol: 88.2 mg
• Sodium: 1,082.0 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 5.8 g
• Protein: 16.5 g