This One Will Warm You Up

This recipe combines two of my very favorite things -- shrimp and Cajun/Creole food.

Shrimp cook quickly and easily. Some people who are worried about cholesterol steer clear of shrimp, but although they are somewhat high in cholesterol, they are low in both saturated fat and overall fat content (as long as they aren't fried), so the trade-off may be worth it if you like shrimp as much as I do. Living in the Midwest, shrimp can be a little pricey. I wait until it goes on sale for $2.99 per pound for 41-50 count, then buy up to 10 pounds at a time and put them in the freezer. Shrimp freeze very well, and in fact, any shrimp bought here in the middle of the country has probably been frozen, even if it is sold as "fresh".

This recipe calls for 1 tablespoon of Creole or Cajun seasoning. That was about right for my taste -- a little on the hot side. If you're concerned about the heat, start with 1 teaspoon and work your way up to your desired taste.


Creole Shrimp and Rice

2 tablespoons olive oil
1 cup uncooked white rice
2 15-oz. cans of diced tomatoes, with liquid
1 cup water
1 tablespoon Creole or Cajun seasoning blend
1 10-oz. package whole or sliced frozen okra, thawed
2 lbs. shell-on shrimp, shelled and deveined (or 1 lb. shrimp that has already been peeled and deveined)

Shell and devein shrimp if necessary. Refrigerate until needed.

In large skillet, heat oil. Add uncooked rice to skillet and cook until rice begins to turn light brown, 2-3 minutes.

Stir in tomatoes with liquid, water, Creole seasoning blend and okra. Bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.

Stir peeled and deveined shrimp into hot rice mixture. Stir. Cover and cook just until shrimp turn pink and are fully opaque, about 5 minutes.

Serve hot with corn muffins or garlic toast and a cool salad.

Serves 4 to 6.