SHRIMP CREOLE FOR TWO
Source: Reynolds Kitchens
Servings: 2
2 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
1 1/2 cups cooked rice
1/2 can (from a 14.5 oz.) garlic and onion diced tomatoes
1/2 medium green bell pepper, chopped
1/4 cup sliced celery
1/4 cup chopped onion
1 to 1 1/2 teaspoons Creole seasoning
2 teaspoons packed brown sugar
1/4 teaspoon dried oregano
1/2 pound peeled and deveined medium raw shrimp
Preheat oven to 450 degrees F or grill to medium-high. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.
Center one-half of mixture on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 14 to 16 minutes on a cookie sheet in oven OR GRILL 8 to 10 minutes in covered grill.
Source: Reynolds Kitchens
Servings: 2
2 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
1 1/2 cups cooked rice
1/2 can (from a 14.5 oz.) garlic and onion diced tomatoes
1/2 medium green bell pepper, chopped
1/4 cup sliced celery
1/4 cup chopped onion
1 to 1 1/2 teaspoons Creole seasoning
2 teaspoons packed brown sugar
1/4 teaspoon dried oregano
1/2 pound peeled and deveined medium raw shrimp
Preheat oven to 450 degrees F or grill to medium-high. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.
Center one-half of mixture on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 14 to 16 minutes on a cookie sheet in oven OR GRILL 8 to 10 minutes in covered grill.
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