Red beans and rice soup with shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Chopped onion |
| ½ | cup | Coarsely chopped celery |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | All-purpose flour |
| 1½ | cup | Water |
| ¼ | cup | Long-grain rice, uncooked |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| 14½ | ounce | Canned whole tomatoes (no-salt-added), undrained chopped |
| 10½ | ounce | Low-sodium chicken broth |
| ¾ | pounds | Small fresh unpeeled shrimp |
| 15½ | ounce | Canned red beans; drained |
| 1 | tablespoon | Lime juice |
Directions
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and garlic; saute 5 minutes. Sprinkle with flour, stir well, and cook an additional minute, Add 1½ cups water and next 6 ingredients.
Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
Peel and devein shrimp. Add shrimp and red beans to rice mixture, and stir well. Cook, uncovered, 5 minutes or until shrimp is done. Remove from heat, and stir in lime juice. Yield: 7 ½ cups (serving size: 1 ½ cups).
From Cooking Light Magazine Jan/Feb 1993 David Sarkozi