Pierogy and Shrimp Gumbo
Contributed by: NAPSA
Shape Up with One-Pot Pierogy Meals
(NAPSA) - Hearty stick-to-your-ribs dinners are appealing to just about everyone. But if they're
starting to stick to your hips and tummy, too, it may be time to lighten up your cooking by cutting back on meat. It's easy to create healthful meals when you start with a package of frozen Mrs. T's Pierogies. These tasty, potato-filled pasta pockets are naturally high in complex carbohydrates and low in fat-which means they supply energy and nutrients while keeping fat and calories under control. Pierogy and Shrimp Gumbo succeeds in both the hearty and healthy categories. This well-seasoned mix of potato and cheddar pierogies, shrimp and bell peppers makes for a satisfying and quick one-dish dinner. This recipe tastes meaty enough to fill you up-without filling you out!
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 medium-sized sweet red bell peppers, cut in thin strips (about 2 cups)
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1 can (14 ounces) ready-to-serve low-sodium chicken broth
- 1 package (16.9 ounces) frozen Mrs. T's Potato & Cheddar Cheese Pierogies
- 1 pound large shrimp, shelled and deveined
- 1 bay leaf
In a Dutch oven or deep skillet, over medium-high heat, heat oil. Add onion and pepper; cover
and cook for 4 minutes.
Uncover and cook until lightly browned, about 3 minutes, stirring occasionally.
Add garlic and red pepper; cook and stir for 30 seconds. Add broth; bring to a boil. Add
pierogies; cover and cook over medium-high heat for 3 minutes. Add shrimp and bay leaf; cover
and cook, stirring once, just until shrimp are cooked, about 3 minutes longer.
Remove bay leaf. Spoon shrimp and sauce into soup bowls.
Sprinkle with chopped parsley, if desired.
Serving Size: Makes 4 Portions