PoeticaL
cluttering the net since 2001

creeeeole

Wednesday, Jan. 25, 2006
I bought this recipe book for Rick for Christmas along with the promise that I’d make him dinner once a week every week in the year 2006. We’re nearly to the end of the month and tonight was the first time I made him dinner. Again….I suck. :-( I hope I made up for it tonight.




I made a recipe he picked out …..Creole Shrimp with White Rice…..

While it was cooking….




In the bowl…..with rice on top….







Quick CREOLE SHRIMP with White Rice – R a c h e l R a y



2 cups water

1 cup enriched white rice

2 tablespoons vegetable oil

4 small ribs celery with leaves (from heart of stalk) chopped

1 medium onion, chopped

1 medium green bell pepper, seeded and chopped

4 large cloves garlic, chopped

2 tablespoons flour

2 bay leaves, fresh or dried

2 sprigs fresh thyme, chopped (about 1 tablespoon) or 1 teaspoon dried thyme

1 can (28 ounces) diced tomatoes in juice

3 to 4 dashes Worcestershire sauce (about 1 teaspoon)

6 to 8 dashes hot sauce, such as Tobasco (bout 2 teaspoons)

Coarse salt and freshly ground pepper, to taste

2 pounds large fresh shrimp, peeled and de-veined

4 scallions, chopped to garnish



Bring 2 cups water to a boil in a medium pot; add rice and bring back to a boil. Cover, reduce heat to low, and simmer 20 minutes.



While rice cooks, place a deep skillet or heavy bottomed pot over medium to medium-high heat. Heat oil and add celery, onion, green pepper, and garlic. Cook veggies 5 minutes to soften and sweeten. Sprinkle pan with flour, add bay and thyme leaves, and cook another 2 or 3 minutes. Stir in tomatoes, Worcestershire, Tobasco, and salt and pepper. Bring to a bubble, then toss in shrimp. Partially cover pot and allow to stew for 10 minutes, or until rice is done.



Fluff rice with fork, and remove from heat. To serve, ladle shrimp and sauce into a shallow bowl. Using a ice cream scoop, place a mound of rice in the center of each bowl of shrimp. Sprinkle with chopped scallions. The rice is placed on top of the shrimp to prevent it from becoming mushy. Serve with green salad and garlic toast.



I'd also recommend that you take the tails off of your shrimp. I didn't because it wasn't mentioned and I didn't think of it. doh! :-)



And because I don’t really really love to cook….but I really really love my muncheee cheee….she doesn’t like to go outside and walk around and she refuses to sit down in the grass or lay down in the grass. Afterall she’s not REALLY a dog ya know……and because we think she needs to get some fresh air somehow……her Daddy has come up with a solution we’re all happy about…






Here’s what she does when you try to tell her she’s a dog…..





She’s lucky we love her and forgive her for REALLY being a dog....because…..this is what she did to Daddy’s pillow…..baaaad doggie….

8:22 p.m. ::
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