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N’Orleans Shrimp with Beans & Rice

Total Time

Prep/Total Time: 25 min.


4 servings

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


  • 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.

Nutrition 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.

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