Today's recipe is from my book, The Secret to Her Heart (available on Amazon). We're making a very easy Shrimp Creole. Great for a weeknight dinner. Here is a quick video...
Shrimp & Rice:
1½ lbs peeled and deveined shrimp—thawed (tail off)
1 medium-sized onion, chopped
1 bell pepper, chopped
3 cloves of fresh garlic, minced (chopped really small)
1 24–30oz can peeled tomatoes
2 bay leaves Red Wine Vinegar
1 tsp Sugar
Olive oil 2 cups cooked white rice
1 tbsp salt
1 tbsp black pepper
½ tbsp red pepper (cayenne)
1½ tbsp garlic powder
1 tbsp Italian seasoning
Put 2 tablespoons of oil into a big pot and put it on the stove over high heat.
Add the chopped onion and bell pepper to the pot.
Cook until the onion is soft, stirring frequently, (about 6 minutes.)
Add minced garlic to the pot and cook 1 additional minute.
Open the can of tomatoes and add them to the pot with all of the juice. If you have whole peeled tomatoes, break them up into small pieces with your spoon.
Add all of your seasonings to the pot. Stir well.
Add Worcestershire sauce, bay leaves, sugar, and stir.
Cover the pot and lower the heat.
Add the shrimp to the tomatoes. Stir well and cover. You just want to warm the shrimp and let them absorb the flavors from the tomatoes.
Put a few drops of oil in a teacup or a small coffee cup and wipe around the cup with a napkin. Use different cups for different shapes.
Fill the cup about ¾ full with the rice. Pack it in firmly.
Turn the cup upside down on the plate you will serve on. Give the cup a little shake and the rice should slide right out in a neat little mound. Make sure it is right in the center of the plate.
Spoon the Shrimp Creole on or around the rice.
This recipe is great for a family meal or a date night. Enjoy! Bigmista