Red Beans & Rice Soup With Shrimp Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 cup: Chopped onion,
1/2 cup: Coarsely chopped celery,
1: Garlic clove, minced
2 tbsp: All-purpose flour,
1 1/2 cup: Water,
1/4 cup: Long-grain rice, uncooked
1 tsp: Chili powder,
1/2 tsp: Ground cumin,
1/4 tsp: Salt,
14 1/2 ounce: Canned whole tomatoes -(no-salt-added), undrained, chopped
10 1/2 ounce: Low-sodium chicken broth,
3/4 lbs: Small fresh unpeeled shrimp,
15 1/2 ounce: Canned red beans, drained
1 tbsp: 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 1 1/2 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 1/2 cups (serving size: 1
1/2 cups).
From Cooking Light Magazine Jan/Feb 1993
David Sarkozi
Source from luhu.jp
and garlic; saute 5 minutes. Sprinkle with flour, stir well, and cook
an additional minute, Add 1 1/2 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 1/2 cups (serving size: 1
1/2 cups).
From Cooking Light Magazine Jan/Feb 1993
David Sarkozi
Source from luhu.jp
Tags
Soups