Add the tomatoes, cumin, paprika, and cayenne. Mix and cook until the tomatoes start breaking down. Turn the heat to medium. Add the beans, broth, and salt to taste.
Stir in the shrimp and cook until the shrimp is pink and cooked through, being careful not to overlook. Remove the skillet from the heat and garnish with the fresh parsley. Serve over rice.
Notes
I love red beans and rice and I especially love this lightened-up version made with shrimp! It is made with simple ingredients and flavored perfectly with spices you probably have on hand! You can adjust the cayenne to be as spicy or as mild as you like. Serve this with brown rice, or riced cauliflower! Enjoy! This recipe is from Lisa Jarvis. For more of her recipes go to her blog at www.foodforthought.today
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Food Category: Pasta/Rice, Seafood, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb
