Shrimp "Dirty" Rice

Tonight Lisa made a dish that’s just a slight variation on the ‘Seafood “Dirty” Rice’ in Great Bowls of Fire. The main difference was that while that recipe called for a mixture of shrimp and scallops, Lisa used all shrimp, and she also replaced the white rice with brown. It was very flavorful, and the shrimp stayed juicy and tender. The recipe below is with those modifications.

Shrimp “Dirty” Rice
1 tbsp canola oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large stalk celery, diced
4 cloves garlic, minced
1 cup tomato puree
1 cup water
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp white pepper
1/2 tsp cayenne pepper
1 lb medium shrimp, peeled and deveined
1/4 cup nonfat milk
4 cups cooked brown rice
4 whole green onions, chopped
2 tsp bottled red hot sauce

In a large saucepan, heat the oil. Add the onion, bell pepper, celery, and garlic and cook, stirring, for 6 minutes over medium-high heat. Stir in the tomato puree, water, oregano, thyme, salt, white pepper, and cayenne pepper and bring to a simmer. Add the shrimp and cook, stirring, over medium heat until they are opaque, 10 to 12 minutes. Stir in the milk and return to a gentle simmer. Fold in the cooked rice, green onions, and hot sauce. Spoon into shallow bowls and serve while piping hot.

Serves 4.

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