As Emeril might say, this South American recipe definitely kicks it up a notch. Grilled shrimp gets a hit of spicy seasoning and is served with smoky, spicy red beans and rice. The result? A dish that makes you hola.
- 8 wooden skewers soaked in water for 15 minutes
- 40 large uncooked shrimp (about 2 pounds) – peel & de-vein leaving tails on
- Spicy seasoning (your choice)
- 2 tbsp. vegetable oil
- ½ cup chopped onion
- ½ cup chopped green pepper
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 tsp. creole seasoning
- ½ tsp. thyme
- ½ tsp. smoked paprika
- 1 can (15 oz.) red beans, drained and rinsed
- 1 ½ cups chicken broth
- 1 bay leaf
- 2 cups chicken broth
- 1 cup long grain rice
- ¼ tsp. salt
- Garnish: sliced green onions
- In a large skillet heat oil and saute onion, green pepper, celery and garlic until tender. Add Creole seasoning, thyme and smoked paprika.
- Saute for several minutes and add beans, 1 ½ cups chicken broth and bay leaf. Simmer uncovered for 30 minutes, adding more liquid if needed.
- To cook rice combine all ingredients in small pan and bring to a boil. Cover and let cook over medium low heat 15 minutes. Let stand for 5 minutes.
- Thread shrimp on soaked wooden skewers. Place shrimp skewers on grill and cook until pink and opaque, about 2-3 minutes on each side. Serve with red beans garnished with sliced green onions.
Makes: 4 servings.