Creole Shrimp And Fish With Rice Recipe
Creole Shrimp And Fish With Rice is a superb tasting recipe wonder what's the secret? The Creole Shrimp And Fish With Rice is made with Seafood which can be easily found at any grocery store. Dish up this Creole Shrimp And Fish With Rice for a meal today and see it simply vanish.
Ingredients
1 tbsp butter 15 mL
1/2 cup each chopped onion and sweet green pepper 125 mL
1/4 cup chopped celery 50 mL
1 clove garlic, minced 1
1 can (19 oz/540 mL) tomatoes (undrained) 1
1 bay leaf 1
1/2 tsp each dried basil and salt 2 mL
1/4 tsp dried thyme 1 mL
Pinch hot pepper flakes and pepper Pinch
1/2 lb deveined peeled shrimp 250 g
1/2 lb haddock, cut in 2 inch (5 cm) cubes 250 g
1/2 cup long-grain rice, cooked 125 mL
1 green onion, sliced 1
Directions
In large saucepan, melt butter over medium heat; cook onion, green pepper, celery and garlic for 5 minutes.
Stir in tomatoes, bay leaf, basil, salt, thyme, hot pepper flakes and pepper, crushing tomatoes with spoon; bring to boil.
Reduce heat and simmer, stirring occasionally, for 7 minutes or until slightly thickened.
Remove bay leaf.
Meanwhile, place shrimp in saucepan of lightly salted boiling water.
Cover and remove from heat; let stand for 2 minutes.
With slotted spoon, remove shrimp; set aside.
Return water to boil.
Add haddock and repeat.
Combine cooked rice with green onion.
In greased 6-cup (1.5 L) casserole, layer half of the rice mixture, half of the shrimp, half of the fish and half of the sauce.
Repeat with remaining ingredients.
(Recipe can be cooled, covered and refrigerated for up to 1 day.) Bake, covered, in 325°F (160°C) oven for 4.5 to 50 minutes or until heated through.
Stir in tomatoes, bay leaf, basil, salt, thyme, hot pepper flakes and pepper, crushing tomatoes with spoon; bring to boil.
Reduce heat and simmer, stirring occasionally, for 7 minutes or until slightly thickened.
Remove bay leaf.
Meanwhile, place shrimp in saucepan of lightly salted boiling water.
Cover and remove from heat; let stand for 2 minutes.
With slotted spoon, remove shrimp; set aside.
Return water to boil.
Add haddock and repeat.
Combine cooked rice with green onion.
In greased 6-cup (1.5 L) casserole, layer half of the rice mixture, half of the shrimp, half of the fish and half of the sauce.
Repeat with remaining ingredients.
(Recipe can be cooled, covered and refrigerated for up to 1 day.) Bake, covered, in 325°F (160°C) oven for 4.5 to 50 minutes or until heated through.
