Shrimp Creole

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 tablespoon vegetable oil
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon ground red pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup frozen chopped onion, thawed
• 1 cup frozen diced green pepper, thawed
• 1 cup chopped celery
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 (14.5-ounce) can diced tomatoes with onion and garlic
• 1 (14.5-ounce) can no salt-added diced tomatoes

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add Old Bay, red pepper, and shrimp; saute 1 minute. Remove from pan.
3. Add onion, green pepper, celery, and garlic to pan; saute 4 minutes or until tender. Add oregano, thyme, and tomatoes; bring to a boil. Reduce heat to medium-low; cook 5 minutes. Return shrimp to pan; cook 2 minutes or until shrimp are done. Serve over rice.

boil, vegetable oil, bay seasoning, ground red pepper, shrimp, onion, green pepper, celery, garlic, oregano, thyme, tomatoes, salt

Taken from www.myrecipes.com/recipe/shrimp-creole-2 (may not work)