Red Beans & Rice Soup With Shrimp Recipe

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Red Beans & Rice Soup With Shrimp 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 oz canned whole tomatoes -(no-salt-add, ed), undrain
10 1/2 oz low-sodium chicken broth
3/4 lb small fresh unpeeled shrimp
15 1/2 oz canned red beans, drained
1 tbsp lime juice

A Recipe for
Red Beans & Rice Soup With Shrimp

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Red Beans & Rice Soup With Shrimp

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Red Beans & Rice Soup With Shrimp 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

Serves: 6

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Red Beans & Rice Soup With Shrimp Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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