Shrimp Creole
- Servings: 4
- Course: Main Dish
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
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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