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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Creole Shrimp and Rice
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
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:
1.
Heat oil in large skillet over medium heat. Add rice; cook and stir 2 to 3 minutes or until lightly browned.
2.
Add tomatoes, water and Creole seasoning; bring to a boil. Reduce heat; cover and simmer 15 minutes.
3.
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.
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 |
This recipe appears in:
Southern
