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Shellfish Creole

1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 cup canned Italian plum tomatoes, undrained, broken up
1 teaspoon oregano
pinch cayenne, or to taste
4 cups cooked brown rice or barley
1 pound cooked lobster, crab or shrimp, or surimi, in bite-size pieces
1 cup frozen peas
1/2 cup sliced pimento-stuffed olives
lime slices for garnish
Hot pepper sauce (optional)

Cook the onion, pepper and garlic in the bouillon to soften, 5-10 minutes. Add the tomatoes, spices and cooked whole grains, bring to a boil and simmer 10-15 minutes. Stir in the seafood, peas and olives and heat through. Serve garnished with lime slices, and pass the Hot pepper sauce.

6-8 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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