N'Orleans Shrimp with Beans & Rice Recipe

N'Orleans Shrimp with Beans & Rice Recipe
N'Orleans Shrimp with Beans & Rice Recipe photo by Taste of Home
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N'Orleans Shrimp with Beans & Rice Recipe

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Thirty minutes is all it takes to place this tasty shrimp dish on the table. It quick for weeknight meals, but special enough for guests. —Elaine Holmes, Brandon, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup butter, softened
  • 1 garlic clove, minced
  • 3/4 cup chopped red onion, divided
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  • 1/4 cup chopped tomatoes
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice
  • 2-1/2 teaspoons Creole seasoning, divided
  • 1/2 cup white wine or chicken broth
  • 3 cups cooked long grain rice
  • 1 can (16 ounces) kidney beans, rinsed and drained

Directions

In a small bowl, combine butter and garlic.
In a large skillet, saute 1/4 cup onion in 3 tablespoons butter mixture until tender. Add the shrimp, tomatoes, parsley, lemon juice and 1-1/2 teaspoons Creole seasoning; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated and shrimp turn pink.
Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with shrimp. Yield: 4 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as N'Orleans Shrimp with Beans & Rice in Taste of Home A+ Recipes from Schools Across America 2013, p150

Nutritional Facts

3/4 cup shrimp mixture with 1 cup rice mixture: 533 calories, 14g fat (8g saturated fat), 237mg cholesterol, 885mg sodium, 57g carbohydrate (4g sugars, 7g fiber), 39g protein.

  • 1/4 cup butter, softened
  • 1 garlic clove, minced
  • 3/4 cup chopped red onion, divided
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  • 1/4 cup chopped tomatoes
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice
  • 2-1/2 teaspoons Creole seasoning, divided
  • 1/2 cup white wine or chicken broth
  • 3 cups cooked long grain rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  1. In a small bowl, combine butter and garlic.
  2. In a large skillet, saute 1/4 cup onion in 3 tablespoons butter mixture until tender. Add the shrimp, tomatoes, parsley, lemon juice and 1-1/2 teaspoons Creole seasoning; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated and shrimp turn pink.
  3. Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with shrimp. Yield: 4 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as N'Orleans Shrimp with Beans & Rice in Taste of Home A+ Recipes from Schools Across America 2013, p150

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