Publix Simple Meals

New Orleans Shrimp with Cajun Beans and Rice

New Orleans Shrimp with Cajun Beans and Rice
Servings:
4
Total Time:
20 minutes

Cooking Sequence

  • Prepare beans and rice and begin to simmer (10 minutes)
  • Complete shrimp and beans and rice; serve (10 minutes)

New Orleans Shrimp

Ingredients

1/4 bunch fresh Italian parsley, finely chopped
1 lemon
1/4 cup prediced red onions
3 tablespoons garlic butter
1 1/2 teaspoons Creole seasoning
1 1/2 lb large shrimp, peeled/deveined
1/4 cup prediced fresh tomatoes
1/2 cup white wine

Prep

  • Chop parsley (1/4 cup).
  • Cut lemon in half.

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Place onions and butter in pan; cook and stir 2 minutes or until hot. Sprinkle seasoning over shrimp.
3. Add tomatoes, parsley, and shrimp to pan (wash hands); squeeze juice of 1/2 lemon over shrimp (about 1 tablespoon). Cook 1–2 minutes, then add wine; cook 2–3 more minutes and until shrimp are opaque. Serve with remaining 1/2 lemon, if desired.

Cajun Beans and Rice

Ingredients

1 tablespoon garlic butter
1/2 cup prediced red onions
1 teaspoon Creole seasoning
1 (16-oz) can light red kidney beans
1 (8.8-oz) package precooked white rice

Steps

  1. Preheat large saucepan on medium-high 2–3 minutes. Add garlic butter, then add onions and seasoning; cook and stir 4–5 minutes or until onions are browned.
  2. Add beans and rice; cover and reduce heat to low. Simmer 8–10 minutes or until hot. Serve.

Aprons Advice

  • Complete your meal with a Caesar salad, sourdough bread, and carrot cake for dessert.
  • For a quick and tasty New Orleans-style po’ boy, cut thick slices of sourdough bread, top with shredded lettuce, and pile on the prepared shrimp. Serve the rice and beans on the side.

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New Orleans Shrimp

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Cajun Beans and Rice

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New Orleans Shrimp

CALORIES (per 1/4 recipe) 200kcal; FAT 9.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 190mg; SODIUM 1100mg; CARB 3g; FIBER 0.00g; SUGARS 1g; PROTEIN 30g; CALC 6%; VIT A 20%; VIT C 20%; IRON 15%

Cajun Beans and Rice

CALORIES (per 1/4 recipe) 210kcal; FAT 3.50g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 490mg; CARB 37g; FIBER 6.00g; SUGARS 2g; PROTEIN 9g; CALC 6%; VIT A 2%; VIT C 0%; IRON 10%

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