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Shrimp Creole With Rice

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  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
  Salt 3⁄4 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Hot pepper sauce 2 Teaspoon (Or Use According To Taste)
  Black pepper 1
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
55 Minutes
Ready In: 
70 Minutes

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Shrimp Creole With Rice Recipe