Shrimp Creole II Tasty Recipes

Wednesday, October 6, 2010

Shrimp Creole II

"This is an extremely good dish that my mom makes. It has plenty of vegetables in a thick Creole sauce. If you desire, you can additionally positioned sliced cheddar cheese on top before baking."

Ingredients :

2 cups water
1 cup uncooked white rice
2 tablespoons butter
five carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 1/2 cups chopped celery
1 pound clean mushrooms, sliced
1 zucchini, sliced
1 (sixteen ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (four ounce) jar diced pimento peppers, tired
3 teaspoons chili powder

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H10M

In a saucepan, bring water to a boil. Add rice and stir. Reduce warmth, cover, and simmer for 20 mins; set aside. Meanwhile, preheat oven to 300 tiers F (a hundred and fifty degrees C).
In a massive saucepan or pot, melt butter over medium warmness, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, till just soft. Stir in tomatoes and tomato sauce. Let prepare dinner, stirring constantly, for five mins.
Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
Pour aggregate right into a 9x13 inch dish. Bake in preheated oven till the rice combination thickens, about forty minutes.

Notes :

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