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INGREDIENTS

• 2 pounds of shrimps with the heads on
• 1 onion, chopped
• 1 green pepper, chopped
• ½ cup of olive oil
• 2 pounds of grated tomatoes (you can use canned tomatoes)
• ½ cup of white wine
• ½ teaspoon paprika powder
• 2 teaspoons salt
• Pepper
• 1 cup of canned mushrooms (optional)
• 2 cups of long grain rice
• 2 tablespoons of butter

DIRECTIONS

1. Wash shrimps and remove the heads. In a medium sauce pan, add 2 glasses of water, the heads and shells of the shrimps and boil them for 10 minutes. Then strain, discard the shrimp heads and save the shrimp stock for later use.
2. In a deep frying pan, heat the olive oil and sauté the onion and green pepper until soft. Stir in tomatoes, wine, paprika, shrimp stock, salt and pepper. Let simmer for 1 hour while stirring occasionally. Add shrimps and mushrooms. If you decide to add the mushrooms, then cook for 4 to 5 minutes longer.
3. Meanwhile, add rice in a pot of boiling water and cook uncovered for 15 minutes. Drain and replace in the pot. Pour the hot melted butter over the rice and spoon in a serving plate. Spoon the shrimp and sauce over the rice and serve.

Romama’s Note: Feel free to cook the rice whichever way you usually do for the Shrimp Creole over Rice.

Related recipes:

1. Tagliatelle with Shrimp Sauce
2. Delicious Green Shrimp Sandwiches
3. Meatball Rice Cake
4. Rice Stuffed Vegetables
5. Golden Baked Rice