Creole Shrimp & Rice
A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou.
Recipe from Family Circle
3 tablespoons vegetable oil
3/4 pound large shrimp, shelled and deveined
3 teaspoons Creole seasoning (such as McCormick)
2 large green peppers, seeded and chopped
1/2 large onion, chopped
3 ribs celery, thinly sliced
2 cloves garlic, finely chopped
1 can (14-1/2 ounces) stewed tomatoes
4 1/2 cups cooked white rice
Add remaining tablespoon oil, the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet. Add tomatoes and remaining 2 teaspoons Creole seasoning. Break up tomatoes with the back of a wooden spoon. Simmer, covered, for 5 minutes.
Stir in shrimp and heat through. Serve with cooked rice.
Per Serving: cal. (kcal) 504, Fat, total (g) 12, chol. (mg) 126, sat. fat (g) 2, carb. (g) 77, fiber (g) 5, pro. (g) 22, sodium (mg) 919, Percent Daily Values are based on a 2,000 calorie diet
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