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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.
