Serves: 4
Total Calories: 733

1 pound fresh or frozen raw large shrimp in shells
1/2 cup olive oil or vegetable
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano leaves (no not substitue fresh)
1/2 teaspoon chili oil or crushed red pepper
1/4 teaspoon salt
1 clove garlic, finely chopped
Creole Sauce (see recipe)
3 cups hot cooked rice

Peel shrimp. (If shrimp are frozen, do not thaw peel in cold water.) Make a shallow cut lengthwise down back of each shrimp wash out vein. Mix remaining ingredients except Creole Sauce and rice in large nonmetal bowl. Add shrimp, stirring to coat with marinade. Cover and refrigerate at least 15 minutes but no longer than 1 hour. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Prepare Creole Sauce keep warm. Drain shrimp discard marinade. Grill shrimp uncovered
4 inches from medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Serve shrimp and sauce over rice.
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Creole Sauce
1 tablespoon margarine or butter
1 small green bell pepper, diced (1/2 cup)
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/8 teaspoon red pepper sauce
2 large bay leaves
Melt margarine in 1 1/2-quart saucepan over medium heat. Cook bell pepper and garlic in margarine, stirring occasionally, until bell pepper is crisp-tender. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling reduce heat to low. Simmer uncovered 5 to 10 minutes, stirring occasionally, until thickened. Discard bay leaves. Serve warm.

1 Serving: Calories 310 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 105mg Sodium 330mg Carbohydrate 39g (Dietary Fiber 2g) Protein 16g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 733
Calories from Fat: 255

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