Skillet Shrimp and Rice Creole

By bakers_delight85

Ingredients

• 1 Tbsp. vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 2 stalks celery, chopped
• 1/2 tsp. dried thyme leaves
• 1 bay leaf
• 1 cup long-grain white rice
• 1 red bell pepper, diced
• 1 can (14 ounces) tomatoes, including juice, chopped
• 1 cup fish or chicken stock
• 1/2 tsp. salt
• Pinch cayenne pepper
• 2 small zucchini, halved lengthwise and thinly sliced
• 1 lb. large shrimp, peeled and deveined, tails left on.

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet, heat oil over medium heat. Add onion, garlic, celery, thyme and bay leaf; cook, stirring, for 5 minutes or until softened.
Stir in rice and red pepper; cook for 2 minutes. Add tomatoes with juice, stock, salt and a generous pinch cayenne pepper. Bring to a boil; reduce heat, cover and simmer for 15 minutes. Stir in zucchini; bury shrimp in rice. Cover and cook for 8 minutes or until zucchini are tender and shrimp are pink and firm.