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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I LOVE this dish. Unfortunately, I'm the only one in my family that likes shrimp and this recipe makes a TON. I only make this recipe when I'm in the mood to eat shrimp for a couple of days. It's from Weeknight Cooking Made Easy. Ingredients:
1 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup green pepper, chopped |
1/4 cup butter, cubed |
3 cups vegetable broth |
1 1/2 cups uncooked long grain rice |
2 teaspoons creole seasoning |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon cayenne pepper |
2 (14 1/2 ounce) cans diced tomatoes, drained |
1 lb cooked medium shrimp, peeled and deveined |
1 1/2 cups frozen peas |
Directions:
1. You'll need a large skillet - saute the onion, celery and green peppers in butter until tender.
2. Add the broth, rice and seasonings.
3. Bring to a boil and then reduce heat, cover and cook for 15-20 minutes or until the rice is tender.
4. Stir in the tomatoes, shimp and peas and heat through.
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