Shrimp Creole

By dhoffmanlatter

Ingredients

• 3 cups cooked rice
• 1 14 1/2-ounce can diced tomatoes with garlic and onion
• 1 medium chopped green bell pepper
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1 tablespoon light or low-sodium Creole seasoning (such as Tony Chachere)
• 2 to 3 tablespoons packed light brown sugar
• 1/2 teaspoon dried oregano
• 1 pound medium raw shrimp, peeled and deveined

Preparation

Step 1

Heat oven to 450 degrees. Coat 4 sheets heavy-duty foil (each 12 by 18 inches) with cooking spray. Combine cooked rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano; mix well. Stir in shrimp. Divide mixture and spoon onto foil sheets. Bring up foil sides. Double-fold tops and ends to seal, leaving room for heat circulation inside. Place on baking sheet and bake 14 to 16 minutes.