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Shrimp and Veggie Dirty Rice

This pescatarian dirty rice is inspired by the traditional Creole recipe replacing heavy meat with shrimp, lentils, and kidney beans. The authentic cajun flavor shines through in this flavorful dish!

If you’re looking for a go-to side dish that is packed with flavor, then you’re going to love this easy recipe. Of course, it can be made into a one pot meal on its own as well. Dirty Rice cooks in one pot and tastes great with a variety of dishes.

Prep Time:  15-20 minutes

Cook Time:  58 minutes

Yield:  10 cups

Serves:  4 – 6 servings

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Ingredients

Dirty Rice:

  • 2 ½ tablespoons olive oil, divided
  • 1 cup long grain brown or white rice
  • ½ cup dried lentils, uncooked
  • 6 cups vegetable stock
  • 2 bay leaves
  • 1 (16-ounce) can red kidney beans, drained
  • 1 cup diced bell pepper (green, yellow, and/or red)
  • 1 cup diced onion
  • 1 (8-ounce) container button mushrooms, sliced
  • ½ cup diced celery
  • ½ pound © Santa Monica Seafood Company’s 16/20 Tail-on Black Tiger Shrimp
  • 2 tablespoons tomato paste
  • 3 large cloves garlic, minced
  • 1 tablespoon Creole seasoning

Garnish:

  • Lemon juice
  • Chopped fresh parsley
  • Chopped fresh chives or green onion

Directions

In a 4-quart saucepot heat 1 tablespoon olive oil and the rice and lentils until the rice starts to smell toasty, but does not brown.  Add stock and bay leaves. Bring to a boil, turn the heat down to medium and lid, leaving lid slightly ajar.

Simmer for 30 minutes or until the rice and lentils are tender. Remove from heat, stir in the red kidney beans, place the lid on tight, and set aside.

In a large, cast iron or heavy-bottomed saute pan, add the oil and heat until sizzling hot.  Add the bell pepper, onion, mushrooms, and celery and turn the heat to medium.  Cook, stirring occasionally for about 8 minutes. The vegetables are done when tender/soft and brown bits are just starting to appear in the pan.

Add the ½ pound © Santa Monica Seafood Company’s 16/20 Tail-on Black Tiger Shrimp and saute with vegetables for 3 minutes, until the shrimp are cooked.

Then stir in the tomato paste, garlic, and Creole seasoning to the pan of vegetables and cook on low, stirring for 8-10 minutes.

Stir the rice and lentils to the vegetable mixture. 

Squeeze of lemon over the top and to taste.  Adjust seasoning as desire and garnish with chopped parsley, chives, and/or green onions.