Red beans & rice soup with shrimp
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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
