Air date: January 19, 2017. Source: Chef John Folse.
Prep Time: 1 Hour Yields: 8 Servings
The month of February is heart month, so I have revised some old recipes to make them a little healthier.
By using this new recipe, I have cut the calories by 89, the fat by 11 grams and the saturated fat by 2 grams.
5 pounds (50–60 count) shrimp, peeled, deveined and divided
1 (16-ounce) package spaghetti, cooked
¼ cup vegetable oil
½ cup pancake mix, divided
2 cups diced onions
1 cup diced celery
¼ cup diced bell pepper
¼ cup sliced garlic
1 (10-ounce) can RO*TEL® tomatoes
2 (6-ounce) cans tomato paste, no salt added
2 tbsps Worcestershire sauce
1 quart low-fat, reduced-sodium chicken broth
celery salt to taste
salt substitute to taste
black pepper to taste
granulated garlic to taste
1 cup sliced green onions
¼ cup chopped basil