"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red Beans-and-Rice Soup with Shrimp Recipe

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This recipe for Red Beans-and-Rice Soup with Shrimp, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Bourgeois
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil
1 c. chopped onion
1/2 c. coarsely chopped celery
1 clove garlic, minced
2 T. all-purpose flour
1 1/2 c. water
1/4 c. long-grain rice, uncooked
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1 (14 1/2 oz.) c. no-salt-added whole tomatoes, undrained and chopped
1 (10 1/2 oz.) c. low-sodium chicken broth
3/4 lb. small fresh unpeeled shrimp
1 (15 1/2 oz.) c. red beans, drained
1 T. lime juice

Directions:
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 c. 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.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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