Originally posted July 10, 2013

Creole Shrimp and Rice

Creole Shrimp and Rice by alchemisty

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
2-3 servings


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.

30 minutes



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Adapted from

cooking light

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