i used an orange heirloom tomato and a red pepper, but you could use tomatoes and peppers of any color for this fast and tasty recipe.
- 3/4 cup white rice
- 1.5 C water
- 3 T canola oil, divided
- 1 lb peeled and deveined shrimp
- 1.5 T creole seasoning (or you could just throw a bunch of cayenne, white pepper, black pepper, paprika, onion powder, thyme, basil and oregano together)
- 1 C chopped onion
- 1 C chopped bell pepper
- 1 t fresh chopped thyme (or some dried thyme)
- 2 garlic cloves, minced
- 3/4 C 1% milk
- 1 T flour
- 1 medium-sized flavorful tomato, chopped
- salt and pepper
- 2 T minced chives
cook the rice
put 1.5 T oil in the pan, add the shrimp and the creole seasoning and cook for 3 minutes. remove from pan.
add 1.5 T oil and saute the onion, bell pepper, thyme and garlic for 5 minutes. sprinkle the flour on top until it is absorbed, then pour in the milk and stir/cook until slightly thickened. add the shrimp, tomatoes, salt and pepper and cook until the tomatoes are tender.
serve over rice, sprinkle with chives.