Wednesday, January 26, 2011

Brown Rice Shrimp Creole

Brown Rice Shrimp Creole

1 Large onion, diced
1 Large green bell pepper, diced
4 cloves of garlic, crushed
4 cups of vegetable broth--or 4 cups of water and one vegetable bouillon cube
1 Tomato, diced
1-1 1/2 lb. Shrimp, peeled and deveined
Bunch of broccoli
1C. Brown rice
Chili powder--to taste
Cayenne pepper--to taste

Heat olive oil in a large, deep skillet.  Saute onion, bell pepper and garlic until onion is translucent.  Add the broth, tomato, rice, and seasonings, and partially cover and simmer for 45 minutes.  Remove lid and add broccoli and shrimp.  Cook just until shrimp curl up and turn pink.  Add more water if too dry. 

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