Clean Eating Shrimp Jambalaya

Since we are all still staying at home and mostly cooking at home…I wanted to pass along a recipe I used last night.  You could substitute any protein source for the shrimp based on what you have in the house.  Stay safe and keep your nutrition in check these days!  More important than ever now to keep your immune system strong. 

Shrimp Jambalaya

recipe by: Dr. Gabe Mirkin, Drmirkin.com

1 pound shrimp
3 cups bouillon – low sodium
1 bay leaf
1 onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 can (28 ounces) plum tomatoes, broken up
1 cup brown rice (uncooked)
1 tablespoon hot pepper sauce
1/2 teaspoon thyme
6 green onions, chopped
1/4 cup Italian parsley, chopped
Freshly ground black pepper

Peel the shrimp and set aside. Bring the shrimp shells, bouillon and bay leaf to a boil and simmer 20 minutes while chopping the vegetables. Strain the bouillon and return to the pot. Add the onion, pepper, celery, garlic, tomatoes, rice, hot sauce and thyme to the bouillon and simmer 45 minutes, or until the rice is tender. Stir in the shrimp, green onion and parsley and cook 2 to 3 minutes, or until the shrimp are pink and firm. Serve with ground pepper to taste.

4 servings

 

One final note, if you haven’t found Alton Brown’s (Good Eats) FB posts or You Tube posts about cooking from your pantry, you should check it out.  Look up Pantry Raid and Alton Brown.  Good laughs and creative recipes using common items in your pantry. 

Worth a look!  

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