Kickin' Shrimp Gumbo over Minute Brown Rice
Author: Julia Calleo
Recipe type: Dinner
Cuisine: Creole
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 6
1 lb peeled & deveined shrimp 16/20 count ¼ cup almond meal 2 tbsp ghee (or unsalted butter) 1 green pepper, chopped (stem and seeds removed) 1 peeled onion, chopped 1 red chili pepper, sliced into small rings (stem removed) 1 zucchini (top removed), chopped into ½" cubes (or 1.5 cups chopped baby zucchini) 3 roma tomatoes (stem removed) chopped into ¼" cubes (or about 2 cups) 2 cups low sodium chicken stock 3 bay leaves 6 packages minute ready to serve brown rice (1 package per person) 1 bunch Green Onions, chopped for Garnish 2 tsp smoked paprika 2 tsp kosher salt 1 tsp garlic powder 1 tsp coarse black pepper 1 tsp onion powder ½ tsp cayenne pepper Take your seasoning mix in a small bowl and mix all of your spices together. In a large bowl add your shrimp and then add half of the spice mixture. Toss and place shrimp in fridge until ready to use. Set spice seasoning aside. in a large saucepan (or large pot) over medium heat add your 2 tbsp ghee/butter. Add your almond meal and mix. Continue to stir every minute or so until the almond roux darkens a couple of shades (give it about 10 minutes). Next add the onion, green pepper, zucchini and chili pepper. Cook for 8 minutes, or until the onions begin to look translucent. Add your tomatoes, stir. Add your chicken stock, mix. Add your bay leaves and remaining spice mixture. Bring pot to a boil and then simmer for 20 minutes. Once pot has simmered (flavors have come together) add your shrimp. Continue to simmer until shrimp have cooked through about 8 minutes. When ready to eat, heat up minute brown rice, place into bowl, spoon gumbo over rice and garnish with chopped green onions for serving. Serving size: Between 6 Calories: 485 Fat: 9.8g Carbohydrates: 68 Fiber: 4.4g Protein: 32.6g
Recipe by My Lavender Blues at https://mylavenderblues.com/kickin-shrimp-gumbo-over-minute-ready-to-serve-brown-rice/
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