Shrimp Creole

One 6 oz. package Farmhouse® Rice Pilaf
3/4 cup chopped onion
1 medium green bell pepper, thinly sliced
3 cloves garlic, minced
2 Tablespoons vegetable oil
One 14.5 oz. can diced tomatoes, undrained
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon thyme leaves
1/8 teaspoon cayenne pepper or to taste
1-3/4 cups water
1 lb. medium cleaned and deveined shrimp or a firm white fish cut into 1-inch cubes (such as cod or butter fish)
2 Tablespoons lemon juice
2 Tablespoons finely chopped parsley

1.In a large sauce pan, sauté onion, bell pepper and garlic in vegetable oil until tender.
2.Add tomatoes, paprika, bay leaf, thyme and cayenne pepper. Stir and simmer 3 minutes.
3.Add water and bring to a boil. Stir in rice and contents of seasoning packet; bring to boil.
4.Reduce heat, cover and simmer 15 minutes.
5.Add shrimp (or fish) and continue to simmer 5 minutes longer or until liquid is absorbed and shrimp is cooked. Stir in lemon juice and parsley. Remove bay leaf before serving.

Serving Size: Makes about four 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JAMIECEE.