Recipe by sal
"A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks."
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1 1/4 cups
uncooked white rice
green bell pepper, diced
1 1/2 cups
1 (15 ounce) can
seasoned tomato sauce
1 (16 ounce) can
whole peeled tomatoes, crushed
1 (4 ounce) jar
chopped pimento peppers
1 1/2 pounds
cooked medium shrimp, peeled and deveined
loved the recipe...the veggies could be prepared ahead of time. it was pretty easy to put together and got raves from my guests, to whom i served it after making it for the first time! i will cook often.
very easy to prepare; however, i did not find the flavor to be Creole, more of a goulash taste.
I received lots of compliments for this dish. Tip: I added lots of cayenne pepper to the veggies to spice it up.
This meal was delicious. I didn't have any zucchini so I didn't put any in. My husband thought it would be good with okra added. I will definately prepare this again.
very good. i made this recipe for a potluck and recieved lots of compliments on it. it takes a while to cut up all the veggies but it's definately worth it.
Cutting up all the veggies did take some time, but it was worth it. Lots of flavor and everyone enjoyed it.
This dish was very easy to prepare, I appreciated that. On the other hand This was my first time having Shrimp Creole Bake and I didn't know what to expect, I personally thought the recipe itself was bland. I added salt pepper cayenne, I also added andouille chicken sausage to compliment the shrimp. Definitely a recipe that you can easily put your one spin on.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Creole Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 292
** Calories from Fat: 44
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