Recipes from Cajun Country :: Cajun Main Dish Seafood
Posted by Cookin Dad at recipegoldmine.com May 17, 2001
Source: Mary in Las Vegas Member posted 02-28-2001 07:27 AM - from The Reynolds Kitchen
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 it.
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!). Thanks for a delicious recipe!
P.S. I also suggest adding extra shrimp to this recipe like you did. Yummy, yummy!
4 sheets Reynolds Heavy Duty Aluminum
Foil (12 x 18 in. each)
3 c. cooked rice
1 (14.5 ounce) can garlic and onion diced tomatoes
1 med. green bell pepper, chopped
1/2 c. sliced celery
1/2 c. chopped onion
1 Tbsp. Creole seasoning
2 to 3 tsp. packed brown sugar
1/2 tsp. dried oregano
1 lb. med. raw shrimp, peeled and deveined
Preheat oven to 450 degrees fahrenheit or grill to med.-high. Spray foil with nonstick cooking spray.
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 pkg., leaving room for heat circulation inside. Repeat to make four packets.
Bake 14 to 16 mins. on a cookie sheet in oven or grill 8 to 10 mins. in covered grill.
Serves 4.
