1 lb medium raw shrimp, peeled and de veined
3 cups cooked rice
1 can (14.5 oz.) garlic and onion diced tomatoes
1 medium green bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tbsp creole seasoning
2 to 3 tsp packed brown sugar
1/2 tsp dried oregano
4 sheets (12x18-inches each) aluminum foil

Shrimp Creole

1. Preheat oven to 450�F or grill to medium-high. Spray foil with nonstick cooking spray.
2. Combine rice, tomatoes, green pepper, celery, onion, creole seasoning, brown sugar and oregano. Stir in shrimp.
3. Center one-fourth of mixture on each sheet of aluminum foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. Bake 14 to 16 minutes on a cookie sheet in oven or grill for 8 to 10 minutes in covered grill.
   Serves: 4
   Preparation time: 20 minutes