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Red beans and rice soup with shrimp
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| Artist: |
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| Categories: |
Beans, Cereals, Seafood, Shrimp, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Vegetable oil | | 1/2
| cup | Coarsely chopped celery | | 2
| tbsp | All-purpose flour | | 1/4
| cup | Long-grain rice, uncooked | | 1/2
| tsp | Ground cumin | | 14 1/2
| oz | Canned whole tomatoes | | | -- chopped | | 3/4
| lbs | Small fresh unpeeled shrimp | | 1
| tbsp | Lime juice | | 1
| cup | Chopped onion | | 1
| | Garlic clove, minced | | 1 1/2
| cup | Water | | 1
| tsp | Chili powder | | 1/4
| tsp | Salt | | | --(no-salt-added), undrained | | 10 1/4
| oz | Low-sodium chicken broth | | 15 1/4
| oz | Canned red beans, drained |
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Procedures:
| 1 | Heat oil in a large dutch oven over medium heat. | | 2 | Add onion, celery, and garlic; saute 5 minutes. | | 3 | Sprinkle with flour, stir well, and cook an additional minute, add 1 ?cups water and next 6 ingredients. | | 4 | Bring to a boil; cover, reduce heat, and simmer for 20 minutes. | | 5 | Peel and devein shrimp. | | 6 | Add shrimp and red beans to rice mixture, and stir well. | | 7 | Cook, uncovered, 5 minutes or until shrimp is done. | | 8 | Remove from heat, and stir in lime juice. | | 9 | Yield: 7 ?cups (serving size: 1 ?cups) |
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