My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL
- 3 cups uncooked instant brown rice
- 3 tablespoons canola oil
- 2 medium onions, halved and sliced
- 1 medium sweet red pepper, coarsely chopped
- 1 medium green pepper, coarsely chopped
- 1/2 cup chopped celery
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- Louisiana-style hot sauce, optional
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender.
- Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally.
- Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce. Yield: 6 servings.
Originally published as Quick Shrimp Creole in Simple & Delicious December/January 2016
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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