Shrimp Creole With Rice Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Green bell pepper | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Medium, chopped | |
| Celery | 2/3 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Diced tomatoes | 1 Can (10oz), drained | |
| Oregano leaves | 1 Teaspoon, dried | |
| Salt | 3/4 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Hot pepper sauce | 2 Teaspoon | |
| Black pepper | 1 | |
| 1 pound raw medium shrimp, peeled and deveined | ||
| Parsley | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
