Wednesday, August 17, 2016

Red Beans And Rice With Shrimp Soup

         Red Beans And Rice With Shrimp Soup      

 1 cup chopped onion
 1/2 cup coarsely chopped celery
 1 clove garlic, minced
 2 tablespoons all-purpose flour
 1 1/2 cups water
 1/4 cup long-grain rice, uncooked
 1 teaspoon chili powder
 1/2 teaspoon ground cumin
 1/4 teaspoon salt
 14 1/2 ounces no-salt-added whole tomatoes, 
(1 can) undrained and chopped
 10 1/2 ounces low-sodium chicken broth, (1 can)
 3/4 lbs. small fresh unpeeled shrimp
 15 1/2 ounces red beans (1 can), drained
                                        1 tablespoon lime juice                                  

 1. Heat oil in a large Dutch oven over medium heat.

 2. Add onion, celery, and garlic; sauté 5 minutes.

 3. Sprinkle with flour; stir well, and cook an additional minute.

 4. Add 1-1/2 cups water and next 6 ingredients.

 5. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.

 6. Peel and devein shrimp.

 7. Add shrimp and red beans to rice mixture, and stir well.

 8. Cook, uncovered, 5 minutes or until shrimp is done.

 9. Remove from heat, and stir in lime juice.

No comments:

Post a Comment