As Emeril might say, this South American recipe definitely kicks it up a notch. Grilled shrimp gets a hit of spicy seasoning and is served with smoky, spicy red beans and rice. The result? A dish that makes you hola.


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

  • Rice:
  • 2 cups chicken broth
  • 1 cup long grain rice
  • ¼ tsp. salt
  • Garnish: sliced green onions


  1. In a large skillet heat oil and saute onion, green pepper, celery and garlic until tender. Add Creole seasoning, thyme and smoked paprika.
  2. 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.
  3. 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.
  4. 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.

    Makes: 4 servings.

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Spicy Shrimp Skewers
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