Fat Tuesday is just around the corner. Celebrate and enjoy some southern Louisiana cooking in the comforts of your home by making this shrimp creole dish. Serve over white or brown rice.
1 pound of raw medium shrimp, peeled and deveined
2 tablespoons olive oil
1 ½ cups chopped green bell pepper
1 medium onion, chopped
2/3 cup chopped celery
2 cloves garlic, finely chopped
1 cup uncooked rice
1 can (about 14 oz) diced tomatoes, drained and juice reserved
1 teaspoon dried oregano leaves
¾ teaspoon salt
½ teaspoon dried thyme leaves
2 teaspoons hot pepper sauce or black pepper
1 tablespoon chopped fresh parsley (optional)
1) Preheat oven to 325 degrees. 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 is opaque. Add tomatoes, oregano, salt, thyme, hot sauce and black pepper; stir until blended. Pour reserved tomato juice into measuring cup. Add enough water to measure 1 ¾ cups liquid; add to skillet. Cook and stir 2 minutes.
3) Transfer mixture to 2 ½ quart casserole dish. Stir in shrimp. Bake covered for 55 minutes or until rice is tender and liquid has absorbed. Sprinkle with fresh parsley, if desired.
By: Savannah Cole