- 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.
Reviews forQuick Shrimp Creole
"This was ok as it was, but we felt it was missing something. I ended up for one doubling it to feed my family of 6, however sticking with the original pound of shrimp and using a pound of boneless skinless chicken, since seafood can be rather expensive here in the Midwest. Then I also added about a tablespoon of Old Bay seasoning and about a teaspoon of cyanne pepper (for the recipe as is without being doubled I would use about 1 and a half teaspoons Old Bay and 1/2 teaspoons of cyanne or more our less to suit your taste) it was excellent with the added spices and even with doubling the recipe there weren't any leftovers. Thanks!"