Shrimp Creole With Rice
|Uncooked long grain rice||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
|Chopped green pepper||1 Medium|
|Chopped onion||1 Medium|
|Stalk celery||2 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Canned diced italian tomatoes||14 Ounce (1 Can)|
|Ground black pepper/Hot sauce||2 Teaspoon|
|Peeled deveined cooked shrimp||1 Pound|
Preheat oven to 350 degrees.
Heat oil in skillet over medium heat.
Add peppers, onion, celery and garlic.
Cook and stir 5 minutes or until vegetables are tender.
Cook and stir another 3 to 5 minutes.
Put juice from tomatoes in measuring cup and add enough water to make liquids equal to 1 3/4 cup.
Add to skillet.
Cook 2 minutes.
Transfer mixture to casserole dish and stir in shrimp.
Bake covered until rice is tender and liquid is mostly absorbed.
About 40 minutes.
Serve with rolls.