Creole Shrimp & Rice



3 tablespoons vegetable oil
3/4 pound large shrimp, shelled and deveined
3 teaspoons Creole seasoning (such as McCormick)
2 large green peppers, seeded and chopped
1/2 large onion, chopped
3 ribs celery, thinly sliced
2 cloves garlic, finely chopped
1 can (14-1/2 ounces)stewed tomatoes
4-1/2 cups cooked white rice

1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
2. Add remaining tablespoon oil, the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet. Add tomatoes and remaining 2 teaspoons Creole seasoning. Break up tomatoes with the back of a wooden spoon. Simmer, covered, for 5 minutes.
3. Stir in shrimp and heat through. Serve with cooked rice.

Yield: Makes 4 servings