Shrimp Creole

Shrimp Creole

  • Servings: 4
  • Course: Main Dish

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Ingredients

  • 4 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
  • 3 cups cooked rice
  • 1 can (14.5 oz.) garlic and onion diced tomatoes
  • 1 medium green bell pepper, chopped
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1 tablespoon Creole seasoning
  • 2 to 3 teaspoons packed brown sugar
  • 1/2 teaspoon dried oregano
  • 1 pound medium raw shrimp, peeled and deveined

Directions

Step 1

PREHEAT oven to 450°F or grill to medium-high. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.

Step 2

CENTER one-fourth of mixture on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 14 to 16 minutes on a cookie sheet in oven

Step 5

OR GRILL 8 to 10 minutes in covered grill.

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