Shrimp and Vegetable Jambalaya
Equipment
- 1 large frying pan with lid,
Ingredients
- 1 lb fresh shrimp shells removed
- 1 garlic clove crushed
- 2 tablespoons olive oil
- 1 1/3 cups rice Minute Rice
- 1 can 14-16 oz tomato sauce
- 2 cups green beans frozen
- 2 teaspoons sugar
- Salt and pepper to taste
Instructions
- Saute Shrimp and Garlic:
- In a large frying pan, heat the olive oil over medium heat.
- Add the crushed garlic and saute for a minute until fragrant.
- Add the fresh shrimp and saute until the shrimp turns pink.
- Add Remaining Ingredients:
- Stir in the Minute Rice, tomato sauce, frozen green beans, and sugar.
- Bring the mixture to a boil.
- Simmer:
- Reduce the heat to low, cover the pan with a lid, and simmer for 5 more minutes, or until the rice is cooked and the green beans are tender, stirring occasionally.
- Season and Serve:
- Season the jambalaya with salt and pepper to taste.
- Serve hot as a hearty and flavorful main dish.
Notes & Wine Advice
Wine Pairing:
Pair this shrimp and vegetable jambalaya with a light-bodied white wine such as a Sauvignon Blanc or a Pinot Grigio. The crisp acidity and citrus notes of these wines will complement the flavors of the dish nicely.Nutrition values
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 8 g | Sugar: 6 g