Name: Shrimp Creole II
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Water - 2 cups; Uncooked white rice - 1 cup; Butter - 2 tablespoons; Carrots, diced - 5; Onions, chopped - 2; Green bell pepper, chopped - 1; Chopped celery - 1 ½ cups; Fresh mushrooms, sliced - 1 pound; Zucchini, sliced - 1; Diced tomatoes - 1 (16 ounce) can; Tomato sauce - 1 (15 ounce) can; Cooked shrimp - 1 pound; Diced pimento peppers, drained - 1 (4 ounce) jar; Chili powder - 3 teaspoons

Ingredients for - Shrimp Creole II

1. Water 2 cups

2. Uncooked white rice 1 cup

3. Butter 2 tablespoons

4. Carrots, diced 5

5. Onions, chopped 2

6. Green bell pepper, chopped 1

7. Chopped celery 1 ½ cups

8. Fresh mushrooms, sliced 1 pound

9. Zucchini, sliced 1

10. Diced tomatoes 1 (16 ounce) can

11. Tomato sauce 1 (15 ounce) can

12. Cooked shrimp 1 pound

13. Diced pimento peppers, drained 1 (4 ounce) jar

14. Chili powder 3 teaspoons

How to cook deliciously - Shrimp Creole II

1 . Stage

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).

2 . Stage

In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.

3 . Stage

Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.

4 . Stage

Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.