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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Running late for dinner? Here's a light weekday supper recipe with lots of Creole flavor that couldn't be much quicker or easier to prepare! Elsie Epp - Newton, Kansas Ingredients:
1 celery rib, chopped |
1 small onion, chopped |
1 small green pepper, chopped |
1 tablespoon canola oil |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons savory herb with garlic soup mix |
1 teaspoon worcestershire sauce |
1 bay leaf |
1/8 teaspoon cayenne pepper |
1 pound cooked medium shrimp, peeled and deveined |
2 cups hot cooked rice |
Directions:
1. In a large skillet, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, soup mix, Worcestershire sauce, bay leaf and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Add shrimp; heat through. Discard bay leaf. Serve with rice. Yield: 4 servings.
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