Shrimp Creole is nothing new to me, but I have never made it baked. We tried
this a couple of weeks ago and it was really good! Everyone in the family loved
The only thing I did differently in this recipe is make my own Creole spice mixture
because it is unavailable here in Taiwan. I actually brought back a bottle of it
a few years ago, but I discovered a while back that it had gone bad (yuck!).
I also suggest adding extra shrimp to this recipe. Yummy!
4 sheets Reynolds Heavy Duty Aluminum Foil (12 x 18 inches each)
3 cups cooked rice
1 (14.5 ounce) can garlic and onion diced tomatoes
1 medium green bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon Creole seasoning
2 to 3 teaspoons packed brown sugar
1/2 teaspoon dried oregano
1 pound medium raw shrimp, peeled and deveined
Heat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick
Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown
sugar and oregano. Stir in shrimp.
Center one-fourth of mixture on each sheet of aluminum foil. Bring up foil
sides. Double fold top and ends to seal package, leaving room for heat circulation
inside. Repeat to make four packets.
Bake for 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes
in covered grill.
Yield: 4 servings
Posted by Cookin Dad at Recipe Goldmine May 17, 2001.