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Publix Simple Meals

New Orleans Shrimp With Cajun Beans and Rice

Servings:
Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence


-- Prepare beans and rice and begin to simmer - 10 minutes

-- Complete shrimp and serve - 10 minutes


Cooking Instructions

New Orleans Shrimp

Ingredients

1/4 cup fresh Italian parsley, finely chopped

1 lemon

1 1/2 lb large shrimp, peeled/deveined

1/4 cup pre-diced red onions

3 tablespoons garlic butter

1 1/2 teaspoons Creole seasoning

1/4 cup pre-diced fresh tomatoes

1/2 cup white wine

Prep


-- Chop parsley.

-- Cut lemon in half.


Steps


1. Arrange shrimp in single layer for seasoning; wash hands.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place onions and garlic butter in pan; cook and stir 2 minutes or until hot. Sprinkle seasoning over shrimp.

3. Add shrimp, tomatoes, and parsley to onions; wash hands. Squeeze juice of 1/2 lemon over shrimp (about 1 tablespoon); cook 1-2 minutes. Add wine; cook 2-3 more minutes or until shrimp are opaque. Serve.


Cajun Beans and Rice

Ingredients

1 tablespoon garlic butter

1/2 cup pre-diced red onions

1 teaspoon Creole seasoning

1 (16-oz) can light red kidney beans (undrained)

1 (8.8-oz) package pre-cooked 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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Nutritional Information

New Orleans Shrimp

CALORIES (per 1/4 recipe) 240kcal; FAT 10g; CHOL 265mg; SODIUM 600mg; CARB 3g; FIBER 0g; PROTEIN 25g; VIT A 15%; VIT C 25%; CALC 6%; IRON 25%

Cajun Beans and Rice

CALORIES (per 1/4 recipe) 230kcal; FAT 4.5g; CHOL 5mg; SODIUM 480mg; CARB 39g; FIBER 6g; PROTEIN 9g; VIT A 2%; VIT C 0%; CALC 8%; IRON 10%