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Shrimp Jambalaya
Shrimp is a quick-cooking, low-fat treat, and I'm always trying new ways to serve it.
This zesty jambalaya is one of my favorites.
1 pound shrimp
3 cups bouillon
1 bay leaf
1 onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 can (28 ounces) plum tomatoes, chopped
1 cup brown rice
1 tablespoon hot pepper sauce
1/2 teaspoon thyme
6 green onions, chopped
1/4 cup Italian parsley, chopped
Freshly ground black pepper
Peel the shrimp and set aside. Bring the shrimp shells, bouillon and bay leaf to a boil
and simmer 20 minutes while chopping the vegetables. Strain the bouillon and return to the
pot. Add the onion, pepper, celery, garlic, tomatoes, rice, hot sauce and thyme to the
bouillon and simmer 45 minutes, or until the rice is tender. Stir in the shrimp, green
onion and parsley and cook 2 to 3 minutes, or until the shrimp are pink and firm. Serve
with ground pepper to taste.
4 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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