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Shrimp Creole + Rice

Source of Recipe

from the turbo members recipe site


List of Ingredients

1 c. chopped green peppers
1 1/2 c. chopped onions
1 c. finely chopped celery
water
2 gloves of garlic
1 15oz. can tomato sauce
2 bay leaves
3/4 tsp. dried parsley
1 tsp. salt
1/8 tsp. cayenne pepper
1 12 - 16oz. pkg. frozen chopped shrimp, thawed and drained
1 1/2 c. long grain rice


Recipe

Place the peppers, onions, celery and 1/4 c, water in the base.
Cover, high heat, valve closed, and cook for 2 minutes.
Uncover and stir.
Cover, high heat, valve closed and cook 2 more minutes.
Uncover and check to see if the onions are tender. If not,
add a little bit more water, cover and cook 1 more minute.
Uncover, add: 1 c. water, tomato sauce, bay leaves, parsley,
salt and cayenne pepper to the base.
Cover, valve open, low heat and cook for 5 minutes.
Uncover. Add the shrimp. Cover, valve closed, medium heat and
cook for 10 minutes.
Uncover. Pour the shrimp and sauce into a bowl.
Wipe the base with a paper towel.
Place the rice and 3 c. water in the base.
Place the rack in the base with the bowl of shrimp on top.
Cover, valve closed, medium/high heat, and cook for 7 minutes.
Lower heat to medium, and cook for 7 minutes.
Then lower heat to low, and cook for 3 minutes.
Uncover, stir rice. Serve with the shrimp sauce over the rice.
Makes 4 servings.