2 teaspoons olive oil
1 onion, 1/4-inch diced (about 1 cup)
1 red bell pepper, 1/4-inch diced
2 medium ribs celery, diced
4 cloves garlic, minced
2 teaspoons Tony Chachere's original Creole seasoning
1 teaspoon dried thyme
1 teaspoon paprika
3/4 cup dry white wine
2 tablespoons butter
2 cups chicken broth
2 cups whole milk
2 pounds raw shrimp, peeled and tailed removed
Cooked white rice for serving
Chopped fresh parsley, if desired
1. Heat the oil in a 12-inch non-stick skillet. Add the onion, red bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the Tony Chachere's, thyme, and paprika, and cook another 5 minutes.
2. Add the white wine and scrape up any browned bits that are stuck to the pan. Simmer until the wine is almost gone, 5-8 minutes. Add the butter and stir until melted.
3. Add the chicken broth and milk. Bring to a simmer over medium-high heat, stirring very often. Reduce the heat to maintain a low simmer, and cook, stirring often, until thickened (coats the back of a spoon nicely), 5-8 minutes.
4. Add the shrimp and cook, stirring constantly, just until the shrimp turn pink, 3-4 minutes. Remove from heat immediately. Serve over white rice and garnish with chopped parsley, if desired.
Makes about 8 1-cup servings of the shrimp.
1 cup shrimp and 1/2 cup rice = 8 Weight Watchers Plus Points