Dirty Rice with Shrimp
This Dirty Rice with Shrimp recipe is inspired by the traditional cajun dirty rice dish that originated in the Creole regions of southern Louisiana.
I found this good-for-you version on one of my absolute favorite food websites called Skinnytaste.
Gina Homolka is the bomb (do people still use that phrase?) because all of her recipes are lightened up versions of favorite dishes.
I’ve always LOVED dirty rice.
To be honest, I’ve never known the damage that the non-lightened up version can do to a diet.
But now I don’t have to because I have this wonderful recipe.
Simple Ingredients and Easy to Make
The ingredients are very basic and take minimal time to prepare.
The end result is absolutely delectable!
Ca c’est bon!
After tasting it you will want to say ‘Laissez les bon temps rouler’, which is cajun for Let the Good Times Roll!
Dirty Rice with Shrimp
Dirty Brown Rice with Shrimp – 9 Weight Watchers Points Plus Value
- - 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 stalks diced
- - 1 green pepper diced
- - 1 clove garlic minced
- - 1/2 lb 96% lean ground beef
- - salt & pepper to taste
- - 1 lb medium shrimp peeled and deveined
- - 2 scallions chopped
- 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 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.
- Saute on medium-low heat until soft, about 5 minutes.
- Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper.
- Saute until browned, about 10 to 15 minutes.
- Add shrimp and cover. Cook 5 more minutes.
- When the rice is done, toss with beef and shrimp and combine well.
- Top with scallions and serve.
Spicy or Mild
You can choose whether to lighten up the cayenne or not add it at all.
My hubby likes a little spice, but I typically do not.
So I didn’t add the cayenne.
However, I got out our bottle of Cholula Hot Sauce so each of us could spice it up as much as we wanted.
It was a yummy addition to the dish.
I also did not use the bay leaves because I’m not a bay leaf fan.
It Won’t Last Long
This dinner was delicious.
My husband and I could not get enough of it.
As a matter of fact, he ate 2 huge bowls of it and then took the leftovers to work for lunch the next day.
I was so bummed when I opened up the refrigerator the next day to heat some up for lunch and it was ALL GONE!
I guess that’s a good sign.
It will be on my list of recipes to make again and again.
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