Shrimp Creole

By Dottiejk

Ingredients

• 1/2 cup white rice
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 pound large shrimp; peeled, deveined
• 1 cup ham; diced
• 4 tablespoon olive oil; divided
• 1 cup green bell pepper; diced
• 1 tablespoon garlic; minced
• 2 cup cherry tomatoes; halved
• 1/2 cup scallions; minced
• to taste tabasco

Preparation

Step 1

Cook rice according to package directions; keep warm.

Combine salt, paprika, thyme, black pepper and cayenne in a bowl. Add
shrimp; toss to coat.

Saute shrimp and ham in 2 tablespoons oil in a large saute pan over
medium-high heat until shrimp are firm and pink, about 4 minutes, stirring
occasionally. Transfer shrimp and ham to a plate.

Saute bell pepper and garlic in remaining 2 tablespoons oil over medium
high heat until peppers begin to soften, 2 minutes. Stir in tomatoes and
prepared rice; cook 3-4 minutes. Add shrimp and ham; stir to combine. Top
shrimp with scallions and season with tabasco.