Shrimp Creole Packets Recipes

Steps:

• Have 4 sheets (12x18-inch each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil ready.
• Have nonstick cooking spray (such as Pam) handy.
• Preheat oven to 450 degrees F or grill to medium high. Spray foil with nonstick cooking spray.
• Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.
• Center one-fourth of mixture on each sheet of foil.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 14 to 16 minutes on a cookie sheet in oven OR grill 8 to 10 minutes in covered grill.
• Makes 4 servings.
• Note: Cook time does not include cooking of the rice.

Steps:

• Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

Steps:

• Cook onion, celery and garlic in hot oil until tender but not brown.
• Add tomatoes, tomato sauce and seasonings.
• Simmer uncovered about 45 minutes.
• Mix cornstarch and 2 teaspoon water, stir into sauce.
• Add shrimp, simmer until done (about 5 minutes).
• Serve with yellow rice.