Shrimp Creole over Rice
"Souper-Easy Meals! Woman's World 5/9/00. This gets its rich sauciness from a can of condensed tomato soup that keeps it skinny (just 21% of calories from fat!) without sacrificing flavor."
photo by FrenchBunny
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cup uncooked rice
- 2 tablespoons butter or 2 tablespoons margarine
- 1 lb medium shrimp, peeled and deveined
- 1 (10 ounce) package frozen whole baby okra, sliced and thawed
- 1 onion, chopped, about 1 cup
- 1 garlic clove, minced
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushded red pepper flakes
- 1 bay leaf
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (10 2/3 ounce) can condensed tomato soup
- 1 tablespoon vinegar
directions
- Cook rice according to package directions; set aside.
- Meanwhile, in large nonstick skillet melt 1 T. butter over medium-high heat. Add shrimp; cook, turning once, until pink and opaque, 1-2 minutes per side. Remove from skillet: set aside.
- In same skillet melt remaining 1 T. butter over medium-high heat. Add okra, onion, garlic, thyme, salt, pepper flakes and bay leaf; cook until vegetables are softened, about 6 minutes. Stir in tomatoes with juice, soup and vinegar; bring to a boil. Reduce heat to low. Cover; simmer until flavors blend, about 8 minutes.
- Stir in reserved shrimp; heat through, 1 minute. Remove and discard bay leaf; serve over rice.
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Reviews
-
This made for a fantastic lunch today. I prepped everything in the morning and finished it off at work. This recipe could definitely feed 6 people easily. The only different thing I did was add extra pepper flakes. The flavor of this sauce was really delicious because of the soup. A real quick meal to put together I found. Wonderful flavors..thanks for sharing Jackie..Made for the Think Pink Oct '09
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
