Shrimp Creole II Best Family Recipes
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| Shrimp Creole II |
"This is an wonderful dish that my mom makes. It has masses of vegetables in a thick Creole sauce. If you desire, you can also positioned sliced cheddar cheese on top before baking."
Ingredients :
- 2 cups water
- 1 cup raw white rice
- 2 tablespoons butter
- 5 carrots, diced
- 2 onions, chopped
- 1 inexperienced bell pepper, chopped
- 1 half of cups chopped celery
- 1 pound fresh mushrooms, sliced
- 1 zucchini, sliced
- 1 (16 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 pound cooked shrimp
- 1 (4 ounce) jar diced pimento peppers, drained
- three teaspoons chili powder
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H10M |
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- In a saucepan, convey water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 mins; set apart. Meanwhile, preheat oven to three hundred stages F (a hundred and fifty ranges C).
- In a massive saucepan or pot, melt butter over medium warmness, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, till simply smooth. Stir in tomatoes and tomato sauce. Let cook dinner, stirring constantly, for 5 minutes.
- Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low warmth for 10 minutes.
- Pour combination into a 9x13 inch dish. Bake in preheated oven till the rice aggregate thickens, approximately 40 mins.
Notes :
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