New Orleans Shrimp with Cajun-Style Beans and Rice

New Orleans Shrimp Ingredients

• ¼ bunch fresh Italian parsley
• 1 lemon, for juice
• ¼ cup diced red onions
• 3 tablespoons garlic-herb butter
• 1 ½ teaspoons creole (or Cajun) seasoning
• 1 ½ lb peeled/deveined large shrimp
• ¼ cup diced fresh tomatoes
• ½ cup white wine

Cajun-Style Beans and Rice Ingredients

• 1 tablespoon garlic-herb butter
• ½ cup diced red onions
• 1 teaspoon creole (or Cajun) seasoning
• 1 (16 oz) can light red kidney beans
• 1 (8.8 oz) package cooked white rice

Cooking Sequence

1. Prepare beans and rice and begin to simmer (10 minutes)
2. Complete shrimp and beans and rice; serve (10 minutes)

New Orleans Shrimp Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Chop parsley (1/4 cup). Cut lemon in half. Place onions and butter in pan; cook and stir 2 minutes or until hot. Sprinkle seasoning over shrimp.
2. Add tomatoes, parsley, and shrimp to pan (wash hands); squeeze juice of one-half lemon (about 1 tablespoon) over shrimp. Cook 1–2 minutes, then add wine; cook 2–3 more minutes until shrimp are pink and opaque. Serve with remaining half lemon, if desired.

Cajun-Style Beans and Rice Steps

1. Preheat large saucepan on medium-high 2–3 minutes. Add butter, then add onions and seasoning; cook and stir 4–5 minutes until onions are browned.
2. Add beans and rice; cover and reduce heat to low. Simmer 8–10 minutes until hot. Serve.

Aprons' Advice

1. Complete your meal with a Caesar salad, sourdough bread, and carrot cake for dessert.
2. For a quick and tasty New Orleans-style po’ boy, cut thick slices of sourdough bread, top with shredded lettuce, and pile on the prepared shrimp. Serve the rice and beans on the side.