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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Try using kitchen shears to chop the tomatoes in the can instead of using the food processor-it is quick and makes one less dish to wash! Ingredients:
2 (3.5-oz.) bags success white rice |
2 (14 1/2-oz.) cans stewed tomatoes, undrained |
1/2 green bell pepper, chopped (about 1/2 cup) |
1 small onion, chopped |
1/2 cup chopped celery (about 2 ribs) |
1 tablespoon olive oil |
1 garlic clove, minced |
2 teaspoons hot sauce |
1 teaspoon creole seasoning |
1 pound peeled large fresh shrimp |
Directions:
1. Prepare rice according to package directions; keep warm.
2. Pulse tomatoes in a food processor 3 to 4 times or until chopped.
3. Sauté green pepper, onion, and celery in hot oil in a large nonstick skillet 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in chopped tomatoes, hot sauce, and Creole seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
4. Stir in shrimp, cover, and simmer 3 minutes or just until shrimp turn pink. Serve over hot cooked rice.
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