Quick Fix for 2

Quick Fix for 2: Shrimp Creole and Quick Brown Rice

Miami HeraldMarch 18, 2014 

Fresh shrimp in a spicy tomato sauce is a classic New Orleans dish.

Brown rice takes about 45 minutes to cook. There are several brands of quick-cooking brown rice available. Their cooking time ranges from 10 minutes to 30 minutes. I find the 30-minute rice has more flavor, but any quick-cooking rice will work for this dinner. It also works well with microwaveable brown rice.

Helpful hints

• Buy peeled shrimp.

• Any hot pepper sauce can be used. If you like it hot, add more to the recipe.


• Make rice.

• Make Shrimp dish.

Shopping list

Here’s what you will need:

To buy: 1 medium green pepper, 2 medium tomatoes, 3/4 pound medium shrimp, tomato paste

Staples: quick-cooking brown rice, canola oil, onion, garlic, Worcestershire sauce, hot pepper sauce, salt and black peppercorns.

Miami Herald

Gassenheimer: dinnersinminutes.com

Shrimp Creole

1 tablespoon canola oil

1 cup onion, sliced

1 cup green pepper, sliced

2 medium cloves garlic, crushed

2 cups diced tomatoes

1/2 tablespoon tomato paste

2 tablespoon water

1/2 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce

3/4 pound medium shrimp, shelled and deveined

HEAT oil in medium-size nonstick skillet over medium-high heat. Add onion, green pepper and garlic and saute for 3 minutes. Add tomatoes and saute another 5 minutes. Mix tomato paste with water and add to skillet along with Worcestershire and hot pepper sauce. Cook 1 minute. Add shrimp and saute two to three minutes. To serve, spoon shrimp and sauce over rice.

Per serving: 277 calories, 81 calories from fat, 9 g total fat, 0 g saturated fat, 261 mg cholesterol, 385 mg sodium, 19 g carbohydrate, 4 g dietary fiber, 11 g sugars, 31 g protein.

Yield: 2 servings.

Quick Brown Rice

1/2 cup quick-cooking brown rice

2 teaspoons canola oil

Salt and fresh ground black pepper

FILL a large saucepan three-quarters full of water, bring to a boil and add the rice. Gently boil the rice according to package instructions. Test a few grains to see if they are cooked through, but still firm. Strain into a colander, leaving a little water on the rice. Add canola oil and salt and pepper to taste.

Per serving: 210 calories, 54 calories from fat, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 3 mg sodium, 35 g carbohydrate, 2 g dietary fiber, 0 g sugars, 5 g protein.

Yield: 2 servings.

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