Side Pannel
Red Beans and Rice Soup with Shrimp
Red Beans and Rice Soup with Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 tb Vegetable oil
- 1 c Chopped onion
- 1/2 c Coarsely chopped celery
- 1 Garlic clove; minced
- 2 tb All-purpose flour
- 1 1/2 c Water
- 1/4 c Long-grain rice, uncooked
- 1 ts Chili powder
- 1/2 ts Ground cumin
- 1/4 ts Salt
- 14 1/2 oz Canned whole tomatoes
- --(no-salt-added), undrained
- -- chopped
- 10 1/2 oz Low-sodium chicken broth
- 3/4 lb Small fresh unpeeled shrimp
- 15 1/2 oz Canned red beans; drained
- 1 tb 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).
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).
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