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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This shrimp version of the classic Creole dish combines cooked rice with tomatoes, garlic, bell pepper, onion, celery and a little bit of chopped ham for a spicy one-dish meal. Ingredients:
1/2 pound medium unpeeled shrimp |
vegetable cooking spray |
1 tablespoon vegetable oil |
1 tablespoon all-purpose flour |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped green bell pepper |
1/4 pound lower-salt, lean ham, diced |
2 garlic cloves, minced |
2 1/2 cups no-salt-added chicken broth |
1/4 cup chopped fresh parsley |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 cup long-grain white rice, uncooked |
Directions:
1. Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour.
2. Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done.
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