Recipe

		Shrimp & Rice Creole
		Serving Size - 4
		Prepared By - Tom
		Recipe Rating	Printer Friendly Recipe

1 tbsp vegetable oil

1 large onion chopped

2 garlic cloves finely chopped

2 celery stalks chopped

1/2 tsp dried thyme leaves

1 bay leaf

1 cup long grain white rice

1 red bell pepper diced

1 can 14 oz. chopped/diced tomatoes

1 cup fish or chicken stock

1/2 tsp salt

Pinch Cayenne pepper

2 small zucchini halved length-wise and thinly sliced

1 lbs large shrimp peeled and deveined, tails left on

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