Red Beans and Rice with Shrimp
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Unrated
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Prep Time
10 mins
-
Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4 Servings
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Red Beans and Rice with Shrimp
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This classic Southern staple is made by combining tender red beans, succulent shrimp, and a rich, flavorful sauce infused with aromatic spices.
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Ingredients
- 1 lb Shrimp peeled, deveined and rinsed, extra large
- 2 tablespoons vegetable oil split
- 1 onion chopped
- 1 green bell pepper chopped
- 2 celery chopped, ribs
- 2 teaspoons garlic minced
- 3 tablespoons tomato paste
- 1 bay leaf
- ½ teaspoon thyme dried
- 3 teaspoons Cajun seasoning split
- ½ teaspoon smoked paprika
- 3 15 oz Kidney Beans drained and rinsed, can
- 3 cups chicken broth low sodium
- 1 tablespoon hot sauce
- salt to taste
- black pepper to taste
- parsley garnish
- 1 cup basmati rice
- 2 cups water
Instructions
- In a medium sauce pan bring 2 cups water to a boil. Add rice cover and simmer for around 15-20 minutes or until all the water has been absorbed. Remove from heat and set aside.
- Combine the shrimp and 2 teaspoons of Cajun seasoning in a bowl. Mix until the shrimp are evenly coated with the seasoning. Set aside.
- Heat 1 tablespoon of oil in a heavy pot like a Dutch oven over medium high heat. Add shrimp and cook for 2-3 minutes until pink then set aside.
- Add the remaining 1 tablespoon of oil, onion, green bell peppers, celery, and garlic to the Dutch oven. Cook for 3-4 minutes.
- Add tomato paste, bay leaf, dried thyme, remaining 1 teaspoon Cajun seasoning, beans, chicken broth, and hot sauce. Bring to a simmer. Cover and cook for 15 minutes. Remove the lid and cook for an additional 15 minutes.
- Using a spoon smash some of the kidney beans to thicken the sauce. Season with salt and pepper to taste. Once thickened stir in the shrimp and serve over rice. Garnish with parsley.
Notes
- Storage: Refrigerate for up to 3-4 days or store it in the freezer for up to 3 months.
- Tips:
- Wait until the end to add salt. The broth, beans, and cajun seasoning are all salted. Adding additional salt could ruin the flavor.
- Control the thickness of the sauce by smashing only a few beans at a time with a wooden spoon.
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
67g
(22%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
143mg
(48%)
Sodium
1216mg
(51%)
Potassium
936mg
(20%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
1380IU
(28%)
Vitamin C
33mg
(37%)
Calcium
146mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 1216mg | 51% |
| Potassium | 936mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 33mg | 37% |
| Calcium | 146mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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