Creole Shrimp And Rice

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 4 teaspoons canola oil, divided
• 3/4 pound medium shrimp, peeled and deveined
• 1 1/2 teaspoons Creole seasoning (such as Tony Chachere's)
• 1/8 teaspoon ground red pepper
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, minced
• 1 cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 2 cups cherry tomatoes, quartered
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh chives

1. Cook rice according to package directions, omitting salt and fat.
2. Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp evenly with Creole seasoning and red pepper. Add shrimp to pan; saute 3 minutes or until browned, stirring occasionally. Remove from pan.
3. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic) to pan; saute 5 minutes. Combine milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a simmer. Reduce heat to medium; cook 3 minutes or until slightly thickened. Add tomatoes and black pepper to pan; cook 2 minutes or until tomatoes are tender. Stir in shrimp; sprinkle with chives. Serve with rice.

boil, canola oil, shrimp, creole seasoning, ground red pepper, onion, green bell pepper, celery, thyme, garlic, milk, flour, cherry tomatoes, freshly ground black pepper, fresh chives

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