Here in the Mitten I woke up to over an inch of ice on top of some very heavy snow, not a good way to start your Monday! I decided today was going to be a day I stayed close to home and worked in the test kitchen on recipes for February. But before I ended this month I wanted to share this quick and easy recipe for Spicy Shrimp & Rice. You can actually make this mild or spicy depending on the Creole season you use and if you use some Rotel tomatoes like I do. Where ever you are I hope you like this as much as my husband and I do. Enjoy!!!! For comments/questions email firstname.lastname@example.org
Spicy Shrimp & Rice
3 teaspoons olive oil
3/4 pound large uncooked shrimp, shelled and deveined
3 teaspoons Creole seasoning (such as McCormick)
2 large green peppers, seeded and chopped
1/2 large onion, chopped
3 stalks celery, thinly sliced
2 cloves garlic, finely chopped
1 can (14-1/2 ounces) stewed tomatoes ( I used Rotel tomatoes as part of my mixture)
4-1/2 cups cooked Basmati rice
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute’ for 2 minutes per side. Remove to a plate.
Add remaining tablespoon oil, the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet. Add tomatoes and remaining 2 teaspoons Creole seasoning. Break up tomatoes with the back of a wooden spoon. Simmer, covered, for 5 minutes.
Stir in shrimp and heat through. Serve with cooked rice.