Shrimp Creole With Rice Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| Olive oil | 2 Teaspoon | |
| Green pepper | 1 Medium, chopped | |
| Onion | 1 Medium, chopped | |
| Stalk celery | 2 , chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Italian tomatoes | 1 Can (10oz) | |
| Salt | 3/4 Teaspoon | |
| 2 tsp. ground black pepper or hot sauce | ||
| Shrimp | 1 Pound, deveined | |
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.
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.
Chef
