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Creole shrimp and rice bake

Creole Shrimp and Rice Bake

2 cups tail-off, fully cooked, medium-size shrimp
2 1/2 cups water
1 (14 1/2 ounce) can Italian stewed tomatoes
1 1/2 cups long-grain rice
1 (10 3/4 ounce) can tomato soup
1 tablespoon Creole seasoning

Combine all ingredients in a large mixing bowl. Spoon into a greased 2-quart casserole dish. Cover and bake at 375 degrees for 45 minutes.

Yields 4 servings.

Tip: If using frozen shrimp, thaw under cool water in a colander.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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