This shrimp version of the classic Creole dish combines cooked rice with tomatoes, garlic, bell pepper, onion, celery and a little bit of chopped ham for a spicy one-dish meal.
1/2 pound medium unpeeled shrimp
Vegetable cooking spray
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1/4 pound lower-salt, lean ham, diced
2 garlic cloves, minced
2 1/2 cups no-salt-added chicken broth
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 cup long-grain white rice, uncooked
How to Make It
Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour.
Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done.
I followed the directions as written and it was outstanding. Great flavor! It did take a while to make. Next time I would wait and peel the shrimp while the rice is cooking to get it on the table faster.
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