Recipe - Red Beans And Rice Soup With Shrimp

1 tablespoon Vegetable oil
1 cup Chopped onion
One half cup Coarsely chopped celery
1 Garlic clove; minced
2 tablespoon Allpurpose flour
1 One half cup Water
One fourth cup Longgrain rice, uncooked
1 teaspoon Chili powder
One half teaspoon Ground cumin
One fourth teaspoon Salt
14 One half ounce Canned whole tomatoes
(nosaltadded), undrained
chopped
10 One half ounce Lowsodium chicken broth
Three fourths pound Small fresh unpeeled shrimp
15 One half ounce Canned red beans; drained
1 tablespoon Lime juice

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and
garlic; saute 5 minutes. Sprinkle with flour, stir well, and cook an
additional minute, Add 1 One half cups water and next 6 ingredients. Bring to a
boil; cover, reduce heat, and simmer for 20 minutes.

Peel and devein shrimp. Add shrimp and red beans to rice mixture, and stir
well. Cook, uncovered, 5 minutes or until shrimp is done. Remove from heat,
and stir in lime juice. Yield: 7 One half cups (serving size: 1 One half cups).

From Cooking Light Magazine Jan/Feb 1993

David Sarkozi

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini