Creole Shrimp and Rice
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Creole Shrimp and Rice
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 2 | tablespoons olive oil |
| 1 | cup uncooked white rice |
| 1 | can (about 14 ounces) diced tomatoes with garlic |
| 1‑1/2 | cups water |
| 1 | teaspoon Creole or Cajun seasoning blend |
| 1 | pound peeled cooked medium shrimp |
| 1 | package (10 ounces) frozen okra or 1-1/2 cups frozen sugar snap peas, thawed |
PREPARATION:
- Heat oil in large skillet over medium heat. Add rice; cook and stir 2 to 3 minutes or until lightly browned.
- Add tomatoes, water and Creole seasoning; bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Add shrimp and okra. Cover and cook 3 minutes or until heated through.
Note
Okra are oblong green pods. When cooked, it gives off a viscous substance that acts as a good thickener.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | 1-3/4 cups |
| Fiber | 3 g |
| Carbohydrate | 51 g |
| Cholesterol | 221 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 19 % |
| Calories | 406 |
| Protein | 30 g |
| Sodium | 831 mg |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 3 |
| Meat | 3 |
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