Tag Archives: shrimp

Dirty Brown Rice with Shrimp

A healthier twist on a Cajun classic, the addition of shrimp turns this into a fabulous main dish. I’d like to think of this as a Cajun shrimp fried rice.

Dirty rice is a classic Cajun dish made “dirty” by cooking the rice with minced livers or gizzards. I created a healthier version using brown rice and lean ground beef in place of the chicken livers that normally make dirty rice “dirty”.

But don’t worry, this healthier version does not skimp on flavor! It has plenty of spices and a bit of kick, you can adjust the heat to your taste but don’t be shy with the cayenne if you can handle it!
Normally a rice dish like this if made with white rice would be cooked all in one pot, but after several attempts to perfect this I found that cooking the brown rice all together created an unpleasant mushy texture. By cooking the brown rice separate, the texture of the rice was perfect when mixed with the beef and shrimp and made a delicious main dish even my “non-brown rice eating” husband enjoyed.

Dirty Brown Rice with Shrimp
Skinnytaste.com
Servings: 5 • Serving Size: 1 1/3 cups • Old Points: 7 pts • Points+: 9 pts
Calories: 346.6 • Fat: 5.9 g • Protein: 27.8 g • Carb: 44.2 g • Fiber: 2.5 g • Sugar: 1.1 g
Sodium: 151.0 mg (without salt)

Ingredients:

1 1/2 cups uncooked brown rice
chicken bouillon cube (Knorr)
2 bay leaves, divided
1/8 + 1/4 tsp cayenne, divided
1/8 + 1/2 tsp paprika
1/8 + 1/2 tsp thyme
1 tsp oil
1 onion, diced
2 celery, diced
1 green pepper, diced
1 clove garlic, minced
1/2 lb 96% lean ground beef (Laura’s lean beef)
salt and fresh pepper, to taste
1 lb medium shrimp, peeled and deveined
2 scallions, chopped

Directions:

Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.

When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.

Makes 6 1/2 cups.

Shrimp Creole

This southern Louisiana shrimp dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don’t be scared of a little heat!

With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Her blog features authentic coastal southern recipes. I adapted this to make it lighter and used ingredients I had on hand.

Turned out delicious and it was quick and easy to make. Serve this over white rice, brown rice or would even be great over quinoa.

Shrimp Creole
Adapted from Deep South Dish
Gina’s Skinny Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 4 pts • Points+: 5 pts
Calories: 211.9 • Fat: 4.6 g • Carb: 17.6 g • Fiber: 4.2 g • Sugar: 7.8 g • Protein: 25.8 g

Ingredients:

2 tsp olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
14-ounce can of diced tomatoes
8 oz tomato sauce
1/4 teaspoon of cayenne pepper
1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
1 bay leaf
1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
2 tbsp water
1 lb of large shrimp, peeled and deveined
2 tsp Worcestershire sauce
2 tsp hot sauce, to taste
1 medium scallion, sliced
2 tbsp fresh parsley, chopped
salt to taste

Directions:

In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.

Add chopped green onion and parsley and serve.