Spicy Shrimp and Rice

By bakers_delight85

Ingredients

• 2 tsp. olive oil
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 2 1/4 cups defatted chicken broth or bouillon, divided
• 2 large celery stalks, diced
• 1 large carrot, peeled and diced
• 1 large green bell pepper, seeded and chopped
• 1 14 1/2-oz. can reduced-sodium diced tomatoes, including juice, or regular canned diced tomatoes
• 1 large bay leaf
• 1 1/2 tsp. dried thyme leaves
• 3/4 tsp. chili powder
• 1/2 tsp. paprika
• 1/8 tsp. salt, or to taste (optional)
• 1/4 tsp. black pepper
• Dash cayenne pepper (optional)
• 1 1/2 cups uncooked long-grain white rice
• 1 lb. medium shrimp, uncooked, peeled and deveined

Details

Servings 7

Preparation

Step 1

In large, heavy pot, combine oil, onion, garlic and 3 Tbsp. broth. Cook over medium heat, stirring frequently, until onion is tender, about 5 to 6 minutes. If liquid begins to evaporate, add a bit more broth.
Add remaining broth, celery, carrot, green pepper and tomatoes. Add bay leaf, thyme, chili powder, paprika, salt, if desired, black pepper and cayenne pepper, if desired. Stir to mix. Bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Return liquid to boiling. Add rice and shrimp. Stir to mix. Cover, reduce heat and cook 20 minutes or until rice is tender. Remove bay leaf. Stir before serving.
Per serving: 217 calories, 2.1g fat, 87mg cholesterol, 217mg sodium, 14.2g protein, 34.6g carb