Dirty Brown Rice with Shrimp
Last night I made the most delicious recipe. I wasn't too sure I would like this and even while cooking it I had my doubts. I adapted it a bit from the original recipe but it turned out delicious. I even sent this to my mom who I was not sure would like it and she
My husband who is not fond of any ground meat he didn't mind this and it is one of his favorites. This adds shrimp and I always get my frozen shrimp form Walmart. They have a good price and different sizes. This time we used a bag of medium, peeled, de-veined and tail off. It was a great product and I hope that Walmart continues to carry the brand. I received the biggest compliment when my Husband said how much he loved all the stuff I have been making lately. It is so nice not only to be able to make dinner but to actually make something delicious for dinner.
- 1 box of uncooked rice *(We used the uncooked long grain and wild rice from Zatarains) but you can choose your favorite
- 1 chicken bouillon cube
- 1/8 cayenne
- 1/8 paprika
- 1/8 thyme
- 1 tsp oil
- 1 onion, diced
- 2 celery, diced
- 1 green pepper, diced (we also use red pepper)
- 1 clove of garlic minced or 1 tablespoon of the already prepared garlic
- 1/2 lb of ground sirloin
- a pinch salt and fresh pepper
- 1 lb medium shrimp, peeled and deveined
- 2 scallions, chopped
Cook brown rice according to package directions in water along with a chicken bouillon cube.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. Sauté on medium-low heat until soft, about 5 minutes.
Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper.
Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes. (You want the shrimp to turn pink)
When the rice is done, toss with beef and shrimp and combine well.
Top with scallions and serve.
I think by using the Zatarains rice it added extra flavor and we always up the cayenne because we like it hot! This was outstanding and the green onions on the top should not be skipped. I will be making some changes to this next time by using a spicy sausage. I like the texture of sausage more than the ground meat and of course the extra spice.
(Recipe adapted from Skinnytaste)