Caribbean Shrimp & Rice

I'm always looking for, as I like to call them, fridge emptying recipes.  You're at the point where you know you'll need to go grocery shopping tomorrow. For tonight though, you just need to use up all the odds and ends that you didn't use throughout the week, before they go bad.  This recipe hit that on the nose, and it was delicious.  Plus, I'm weirdly obsessed with shrimp, so I can't turn that down!

Combine shrimp, broth, garlic, chili powder, salt and oregano in a crock pot or large pot on the stove.  Cover and cook on low for two hours. 

Add green beans (or peas or any other vegetable you're trying to use up) and tomatoes.  Cover and cook on low for another five minutes.

Add cooked rice.  Cover, cook on low for around another five minutes until rice is heated through. 

Add salt and pepper to taste and enjoy.  This is a very simple recipe and doesn't take much prep, which is always nice.  I hope you enjoy this dish as much as I did.  Happy Monday! 

Caribbean Shrimp & Rice

Adapted from The Frugal Flambe

Serves 4

16 oz frozen shrimp, thawed

1/2 cup fat free, reduced sodium chicken broth

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoons salt 

1/2 teaspoon oregano

1 cup green beans *or whatever vegetable you'd like

1/2 cup diced tomatoes

2 cups cooked brown rice

Combine shrimp, broth, garlic, chili powder, salt and oregano in a crock pot or large pot on the stove. 

Cover and cook on low for two hours. 

Add green beans and tomatoes.  

Cover and cook on low for another five minutes.

Add cooked rice.  
Cover, cook on low for around another five minutes until rice is heated through.
Add salt and pepper to taste and enjoy!