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Photo:Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Active Time:20 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:50 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter1cupchopped yellow onion1cupchopped green bell pepper1cupchopped celery1tablespoonchopped garlic¾teaspoonsalt¼teaspooncayenne pepper4cupsreduced-sodium vegetable broth1(28 ounce) canno-salt-added diced tomatoes1freshordried bay leaf1poundlarge peeled, deveined raw shrimp2cupsfrozen sliced okra, thawed1cupfrozen corn, thawed1cupfrozen cut green beans, thawed1tablespoonlemon juice3cupscooked long-grain brown rice6tablespoonsthinly sliced scallionsHot sauce (optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter
1cupchopped yellow onion
1cupchopped green bell pepper
1cupchopped celery
1tablespoonchopped garlic
¾teaspoonsalt
¼teaspooncayenne pepper
4cupsreduced-sodium vegetable broth
1(28 ounce) canno-salt-added diced tomatoes
1freshordried bay leaf
1poundlarge peeled, deveined raw shrimp
2cupsfrozen sliced okra, thawed
1cupfrozen corn, thawed
1cupfrozen cut green beans, thawed
1tablespoonlemon juice
3cupscooked long-grain brown rice
6tablespoonsthinly sliced scallions
Hot sauce (optional)
DirectionsMelt butter in a large Dutch oven over medium-high heat. Add onion, bell pepper and celery; cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in garlic, salt and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes and bay leaf. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, undisturbed, until the vegetables are softened and the flavors meld, about 20 minutes.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileyAdd shrimp, okra, corn and green beans to the pot. Return to a simmer over low heat; cover and simmer, stirring once, until the shrimp turn pink and are cooked through and the vegetables are heated through, 8 to 10 minutes. Discard bay leaf. Stir in lemon juice.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileyDivide rice among 6 bowls. Top with soup and sprinkle with scallions. Serve with hot sauce, if desired.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileyOriginally appeared: EatingWell.com, July 2022
Directions
Melt butter in a large Dutch oven over medium-high heat. Add onion, bell pepper and celery; cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in garlic, salt and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes and bay leaf. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, undisturbed, until the vegetables are softened and the flavors meld, about 20 minutes.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileyAdd shrimp, okra, corn and green beans to the pot. Return to a simmer over low heat; cover and simmer, stirring once, until the shrimp turn pink and are cooked through and the vegetables are heated through, 8 to 10 minutes. Discard bay leaf. Stir in lemon juice.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileyDivide rice among 6 bowls. Top with soup and sprinkle with scallions. Serve with hot sauce, if desired.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Melt butter in a large Dutch oven over medium-high heat. Add onion, bell pepper and celery; cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in garlic, salt and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes and bay leaf. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, undisturbed, until the vegetables are softened and the flavors meld, about 20 minutes.
Add shrimp, okra, corn and green beans to the pot. Return to a simmer over low heat; cover and simmer, stirring once, until the shrimp turn pink and are cooked through and the vegetables are heated through, 8 to 10 minutes. Discard bay leaf. Stir in lemon juice.
Divide rice among 6 bowls. Top with soup and sprinkle with scallions. Serve with hot sauce, if desired.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)276Calories5gFat43gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
