Creole Shrimp & Rice

By Addie

“Grandma loved cooking Creole style; it reminded her of a trip she once took to New Orleans.”

Ingredients

• 2 pounds medium unshelled raw shrimp, or 1 pound medium shelled and cooked shrimp
• 2 tablespoons olive oil
• 1 cup uncooked white rice
• 1 (15-ounce) can diced tomatoes with garlic, undrained
• 1 1/2 cups water
• 1 teaspoon creole or cajun seasoning blend
• 1 (10-ounce) package frozen okra, thawed

Preparation

Step 1

Shell raw shrimp by peeling off shell segments; then, holding firmly to tail, tug to release shrimp from rest of shell and tail.


Devein shrimp by cutting about 1/8 inch deep along outside curve of shrimp, using sharp knife. Lift out and discard black vein, washing shrimp under cold running water.


Bring 1 quart water to a boil in large saucepan. Add shrimp and immediately reduce heat; simmer, uncovered, until shrimp turn pink and are opaque, about 3 to 4 minutes. Remove saucepan from heat and drain shrimp at once. Refrigerate until ready to use.


Add oil to large skillet and heat over medium heat until hot. Add rice and cook, stirring occasionally, until the rice is lightly browned, about 2 to 3 minutes. Add tomatoes with juice, water and seasoning blend to rice in skillet; stir to blend. Bring mixture to a boil over high heat.


Reduce heat to low. Cover skillet; simmer mixture 15 minutes. Add cooked shrimp and okra. Simmer, covered, until heated through, about 3 minutes.