Shrimp Creole With Rice
|Olive oil||2 Tablespoon|
|Chopped green bell pepper||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, chopped|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Uncooked rice||1 Cup (16 tbs)|
|Canned diced tomatoes||14 Ounce, drained and juice reserved|
|Dried oregano leaves||1 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Hot pepper sauce||2 Teaspoon (Or Use According To Taste)|
|Medium shrimp||1 Pound, peeled and deveined (Use Raw Shrimp)|
|Chopped fresh parsley||1 Tablespoon|
1. Preheat oven to 325°F. Heat olive oil in large skillet over medium-high heat. Add bell pepper, onion, celery and garlic; cook and stir 5 minutes or until vegetables are soft.
2. Add rice; cook and stir 5 minutes over medium heat until rice is opaque. Add tomatoes, oregano, salt, thyme, hot sauce and black pepper to skillet; stir until blended. Pour reserved tomato juice into measuring cup. Add enough water to measure 1 3/4 cups liquid; add to skillet. Cook and stir 2 minutes.
3. Transfer mixture to 2 1/2-quart casserole. Stir in shrimp. Bake, covered, 55 minutes or until rice is tender and liquid is absorbed. Sprinkle with fresh parsley, if desired.