Baked shrimp creole PDF Print E-mail

Baked Shrimp Creole

Posted by Cookin Dad at recipegoldmine.com May 17, 2001

Source: Mary in Las Vegas Member posted 02-28-2001 07:27 AM  - from The Reynolds Kitchen

Shrimp Creole is nothing new to me, but I have never made it baked. We tried this a couple of weeks ago and it was really good! Everyone in the family loved it.

The only thing I did differently in this recipe is make my own Creole spice mixture because it is unavailable here in Taiwan. I actually brought back a bottle of it a few years ago, but I discovered a while back that it had gone bad (yuck!). Thanks for a delicious recipe!

P.S. I also suggest adding extra shrimp to this recipe like you did. Yummy, yummy!

4 sheets Reynolds Heavy Duty Aluminum
    Foil (12 x 18 inches each)
3 cups cooked rice
1 (14.5 ounce) can garlic and onion diced tomatoes
1 medium green bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon Creole seasoning
2 to 3 teaspoons packed brown sugar
1/2 teaspoon dried oregano
1 pound medium raw shrimp, peeled and deveined

Preheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray.

Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.

Center one-fourth of mixture on each sheet of aluminum foil. Bring up foil sides. Double fold top and ends to seal package, leaving room for heat circulation inside. Repeat to make four packets.

Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.

Serves 4.

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