Ingredients
1/4 cup butter, softened1 garlic clove, minced3/4 cup chopped red onion, divided1-1/2 pounds uncooked large shrimp, peeled and deveined1/4 cup chopped tomatoes1/4 cup minced fresh parsley1 tablespoon lemon juice2-1/2 teaspoons Creole seasoning, divided1/2 cup white wine or chicken broth3 cups cooked long grain rice1 can (16 ounces) kidney beans, rinsed and drained
Preparation
In a small bowl, combine butter and garlic.
In a large skillet, saute 1/4 cup onion in 3 tablespoons butter mixture until tender. Add the shrimp, tomatoes, parsley, lemon juice and 1-1/2 teaspoons Creole seasoning; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated and shrimp turn pink.
Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with shrimp.
