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Spicy Shrimp and Rice Stew Recipe

Spicy Shrimp and Rice Stew Recipe

6 servings



1 large onion, chopped

2 large garlic cloves, minced

2 teaspoons olive oil

3 cups reduced-sodium fat-free chicken broth

1/3 cup each: chopped celery, carrot, green bell pepper

1 can reduced-sodium diced tomatoes, undrained

1 large bay leaf

1 1/2 teaspoons dried thyme leaves

3/4 teaspoon paprika

1 cup uncooked long-grain rice

1 pound medium shrimp, peeled, deveined

Salt and cayenne pepper, to taste


Saute onion and garlic in oil in large saucepan until onion is tender, about 5 minutes. Add remaining ingredients, except rice, shrimp, salt and cayenne pepper and heat to boiling, reduce heat and simmer, covered, 10 minutes. Heat to boiling and add rice, reduce heat and simmer, covered, until rice is tender, about 20 minutes. Add shrimps, simmer, covered, until shrimps are cooked, about 5 minutes. Discard bay leaf, season to taste with salt and cayenne paper.

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