Try using kitchen shears to chop the tomatoes in the can instead of using the food processor--it is quick and makes one less dish to wash!
Southern Living SEPTEMBER 2006
1. Prepare rice according to package directions; keep warm.
2. Pulse tomatoes in a food processor 3 to 4 times or until chopped.
3. Sauté green pepper, onion, and celery in hot oil in a large nonstick skillet 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in chopped tomatoes, hot sauce, and Creole seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
4. Stir in shrimp, cover, and simmer 3 minutes or just until shrimp turn pink. Serve over hot cooked rice.
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