I love shrimp. I’ve always been fond of the tender little morsels. I also love spicy, and as I get older the more spicy I like things! A few weeks ago I made some steamed shrimp for dinner for Alexis and me and I had some left overs so I decided it would be fun to take the left overs, pair them with some rice and beans and make a healthy spicy shrimp/bean/rice dish and I did just that.
This dish definitely was spicy, but it was a nice heat. This makes for a hearty, yet healthy dinner that really hits the spot if spicy is your thing too. Paired with a tossed salad it makes the perfect meal.
What You’ll Need:
Extra virgin olive oil
1 red onion, chopped
1 bell pepper, chopped
2-4 ribs of celery, chopped
1 cup of wild rice
2 1/2 cups of broth or water
1 – 15.5 ounce can of black beans, undrained
2 tablespoons of Creole seasoning (Note: I used Tony Chachere’s)
2-3 cups of steamed shrimp
In a medium sized pot saute onion, bell pepper and celery in extra virgin olive oil until tender. Add rice and Creole seasoning stirring to mix then cook for two or three minutes to toast the rice.
Add beans and broth or water then bring to a quick boil. Reduce heat to simmer and cook for 30-40 minutes covered stirring occasionally. Remove lid and cook 10 more minutes or until water is absorbed and rice is tender.
Once rice is tender and liquid is absorbed add shrimp and stir to mix. Cook for 3 minutes to heat shrimp through and serve.
Notes: You could use chicken if you aren’t a fan of shrimp, or leave out the meat all together for a vegetarian/vegan option. Also let me stress again this is very spicy so if spicy isn’t your thing you could leave out the Creole seasoning and add chili powder or just salt and pepper instead. It changes the dish fundamentally though.