Creole Shrimp and Rice Bake
- 2 cups tail-off, fully cooked, medium-size shrimp
- 2 1/2 cups water
- 1 (14 1/2 ounce) can Italian stewed tomatoes
- 1 1/2 cups long-grain rice
- 1 (10 3/4 ounce) can tomato soup
- 1 tablespoon Creole seasoning
- Combine all ingredients in a large mixing bowl.
- Spoon into a greased 2-quart casserole dish.
- Cover and bake at 375 degrees for 45 minutes.
Yield: 4 servings
Tip: If using frozen shrimp, thaw under cool water in a colander.