Originally posted July 10, 2013

Creole Shrimp and Rice

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.

Ingredients

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

Directions

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