Caribbean Peas and Rice with Shrimp
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 620.3
- Total Fat: 16.2 g
- Cholesterol: 294.6 mg
- Sodium: 901.2 mg
- Total Carbs: 69.8 g
- Dietary Fiber: 10.1 g
- Protein: 44.4 g
View full nutritional breakdown of Caribbean Peas and Rice with Shrimp calories by ingredient
Introduction
This Caribbean-based dish adds shrimp and some white wine for a sweet and savory flavor! This Caribbean-based dish adds shrimp and some white wine for a sweet and savory flavor!Number of Servings: 3
Ingredients
-
1 cup brown rice
1 can pigeon peas*
2 Tbsp Olive Oil
1 medium onion
3 oz white wine
3 Tbsp Coconut milk**
1 tsp chicken bouillon granules
16 oz shrimp, peeled and deveined
1 tsp. Grace hot pepper sauce
Directions
Serves 3 (or 2 really hungry people)
Directions
Cook brown rice according to package directions. In the last 10 minutes of cooking, add pigeon peas to rice pot. Continue to simmer.
When rice is almost done, heat olive oil over medium heat in a large skillet. Sauté onion until softened, about 5 minutes. Add white wine and allow wine to almost evaporate. Add coconut milk and chicken bouillon and stir to combine. Add shrimp and cook, stirring occasionally until shrimp are opaque. Add cooked rice and peas, and hot sauce. Stir until heated through. Serve immediately, passing the hot sauce at the table.
* Pigeon peas are a pea/bean used in Caribbean cooking. They can be found canned at farmer’s markets and some specialty food stores. If unavailable, substitute canned small red kidney beans or canned black eyed peas.
** Unused coconut milk can be frozen in ice cube trays and then sealed in a Ziplok bag and stored in the freezer.
Number of Servings: 3
Recipe submitted by SparkPeople user HUNGRYJENN.
Directions
Cook brown rice according to package directions. In the last 10 minutes of cooking, add pigeon peas to rice pot. Continue to simmer.
When rice is almost done, heat olive oil over medium heat in a large skillet. Sauté onion until softened, about 5 minutes. Add white wine and allow wine to almost evaporate. Add coconut milk and chicken bouillon and stir to combine. Add shrimp and cook, stirring occasionally until shrimp are opaque. Add cooked rice and peas, and hot sauce. Stir until heated through. Serve immediately, passing the hot sauce at the table.
* Pigeon peas are a pea/bean used in Caribbean cooking. They can be found canned at farmer’s markets and some specialty food stores. If unavailable, substitute canned small red kidney beans or canned black eyed peas.
** Unused coconut milk can be frozen in ice cube trays and then sealed in a Ziplok bag and stored in the freezer.
Number of Servings: 3
Recipe submitted by SparkPeople user HUNGRYJENN.