Spicy Shrimp Skewers Served with Red Beans and Rice


8 wooden skewers soaked in water for 15 minutes
40 large uncooked shrimp (about 2 pounds) – peel & de-vein leaving tails on
Spicy Seasoning (your choice)

2 tablespoons vegetable oil
½ cup chopped onion
½ cup chopped green pepper
2 ribs celery, chopped
1 clove garlic, minced
1 teaspoon Creole seasoning
½ teaspoon thyme
½ teaspoon smoked paprika
1 can (15 oz.) red beans, drained and rinsed
1 ½ cups chicken broth
1 bay leaf


2 cups chicken broth
1 cup long grain rice
¼ teaspoon salt


Sliced green onions


In a large skillet heat oil and saute onion, green pepper, celery and garlic until tender. Add Creole seasoning, thyme and smoked paprika. Saute for several minutes and add beans, 1 ½ cups chicken broth and bay leaf. Simmer uncovered for 30 minutes, adding more liquid if needed. To cook rice combine all ingredients in small pan and bring to a boil. Cover and let cook over medium low heat 15 minutes. Let stand for 5 minutes.

Thread shrimp on soaked wooden skewers. Place shrimp skewers on grill and cook until pink and opaque, about 2-3 minutes on each side. Serve with red beans garnished with sliced green onions.

Recipe Notes

Makes: 4 servings