Thursday, February 28, 2008

Red Beans and Rice Soup with Shrimp

Even though it feels like spring here this week I am going to give you another soup recipe. This one isn't as easy as the others (still not difficult) but it's worth every bit of effort. I want to say right up front that the only ingredients that are not CORE is the white rice and flour! So if you want to add brown rice instead, I'd say it's CORE!!

1 TB olive oil
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 TB all purpose flour
1 1/2 cups water
1/4 cup long grain rice, uncooked
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1 (14.5 oz) can diced tomatoes, undrained
1 (14oz) can low sodium, no fat chicken broth
3/4 pound raw shrimp (I buy my shrimp frozen in a bag already deveined. Take out what you need and run under cold water to thaw)
1 (15.5oz) canned red beans or kidney beans, drained
1 TB fresh lime juice

Heat oil in a large saucepan over medium heat. Add onion, celery and garlic; saute 5 minutes. Sprinkle with flour; stir well and cook for 1 more minute. Add 1-1/2 cups water, rice, chili powder, cumin, salt, tomatoes and chicken broth. Bring to a boil; cover, reduce heat and simmer for 20 minutes.

Peel your shrimp.

Add shrimp and drained red beans to mixture and stir well. Cook, uncovered, 5 minutes or until shrimp is done. Remove form heat and stir in lime juice.

Makes 5 servings
1 1/2 cups per serving
4 points per serving

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