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Shrimp Creole With Rice

21st.Century.Chef's picture
Ingredients
  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)
  Salt 3⁄4 Teaspoon
  Ground black pepper/Hot sauce 2 Teaspoon
  Peeled deveined cooked shrimp 1 Pound
Directions

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.
Add rice.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
2

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