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Brown Rice Creole Shrimp

Updated February 23, 2016
(1 Votes)

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For this recipe you can use either frozen shelled shrimp or “fresh,” which means previously frozen since it’s almost impossible to find fresh shrimp these days.

Can be prepared ahead?: Partially. The shrimp can be cleaned and the vegetables chopped.

Can be doubled? Only if you have a very large skillet.

Can be frozen? No.

Good for leftovers? Yes. Reheat in a covered dish in the microwave or in the oven or toaster oven.

4 servings

Preparation Time20 min

Preparation Time - Text20 minutes if you use frozen shelled shrimp; about 30 minutes if you use “fresh” ones

Cooking Time40 min

Cooking Time - Text40

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Taste and Texturechewy, garlicky, hot & spicy, savory, spiced

Ingredients

  • 1 pound shrimp, either frozen or “fresh”
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 cup long-grain brown rice
  • 1 cup canned or fresh chopped tomatoes
  • 4 cups water mixed with 2 chicken or vegetable bouillon cubes
  • 1 teaspoon chili powder
  • 3 medium stalks broccoli
  • Salt and pepper to taste

Instructions

If you are using frozen shrimp, set them out on the counter while you prepare the other ingredients. If you are using “fresh” shrimp, run them under cold water while you use your fingers to peel off the shells. Use the tip of a small sharp knife to score the back and front, pull out the thick white vein and the thin black one, and refrigerate.

Heat the oil in a large frying pan and add the onion and green pepper. Sauté over medium heat, stirring frequently, for about 15 minutes, or until the onion is slightly browned. Stir in the garlic. Add the rice, tomatoes, liquid, and chili powder. Mix to combine, and when the liquid starts to boil, lower the heat to a simmer. Cover and cook for 40 minutes. If you don’t have a lid large enough for the pan, use heavy-duty foil and tuck it securely around the edges.

While the rice is cooking, cut the broccoli into 1-inch pieces. At the end of 40 minutes, add the shrimp and the broccoli to the rice. Stir just to mix. Cover and cook an additional 6 to 7 minutes, or until the shrimp are bright pink and the broccoli is just tender.

Heat the oil in a large frying pan and add the onion and green pepper. Sauté over medium heat, stirring frequently, for about 15 minutes, or until the onion is slightly browned. Stir in the garlic. Add the rice, tomatoes, liquid, and chili powder. Mix to combine, and when the liquid starts to boil, lower the heat to a simmer. Cover and cook for 40 minutes. If you don’t have a lid large enough for the pan, use heavy-duty foil and tuck it securely around the edges.

While the rice is cooking, cut the broccoli into 1-inch pieces. At the end of 40 minutes, add the shrimp and the broccoli to the rice. Stir just to mix. Cover and cook an additional 6 to 7 minutes, or until the shrimp are bright pink and the broccoli is just tender.

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