Shrimp Creole

4 sheets (12- by 18-inches) heavy duty aluminum foil
3 cups cooked rice
1 can (14.5 oz.) garlic and onion diced tomatoes
1 med. green pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tbs. Creole seasoning
2-3 tsp. packed brown sugar
1/2 tsp. dried oregano
1 lb. medium raw shrimp, peeled and deveined

Spray foil with nonstick cooking oil. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, sugar and oregano. Stir in shrimp. Center one fourth of mixture on each sheet of foil. Bring up foil side and double fold to form packet. Grill 8 to 10 minutes in covered grill. Oven method: Place packets on cookie sheet in 450-degree oven. Bake 14-16 minutes.