Shrimp and Vegetable Dirty Rice
Savory Shrimp and Veggie Dirty Rice Delight
Ingredients:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 green onions, chopped
1/4 cup fresh parsley, chopped
Directions:
In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and celery, cooking until softened, about 5 minutes.
Stir in garlic and cook for an additional minute.
Add rice to the skillet, stirring to coat with the vegetable mixture.
Pour in chicken broth and diced tomatoes. Add paprika, thyme, oregano, cayenne pepper, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
In a separate skillet, cook the shrimp over medium heat until pink and cooked through, about 3-4 minutes per side.
Stir cooked shrimp into the rice mixture.
Garnish with green onions and fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings
