Shrimp Creole with rice
Juicy shrimp in a peppery tomato sauce from Louisiana, on the table in half an hour.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Cooked shrimp (frozen)9 oz
- Diced tomatoes (can)2 cans
- Bell peppers1 bell pepper
- Yellow onions5 oz
- Garlic3 cloves
- Long-grain white rice11 oz
- Cayenne hot sauce1 tbsp
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, paprika, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Shellfish.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.11 oz long-grain white rice
- Chop the onion and pepper and crush the garlic. Fry in a tablespoon of oil over a medium heat for 6 minutes until soft.1 bell pepper5 oz yellow onions3 cloves garlic
- Stir in a teaspoon of paprika and a teaspoon of dried thyme, then add the diced tomatoes and a pinch of sugar. Simmer for 10 minutes until thick.2 cans diced tomatoes
- Add the shrimp and cook for 3 to 4 minutes, until pink and hot all the way through. Stir in a few shakes of hot sauce and serve over the rice.9 oz cooked shrimp1 tbsp cayenne hot sauce
Let the tomato sauce cook down until thick before the shrimp go in, so it clings to the rice.
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