N’Orleans Shrimp With Beans & Rice

• 1/4 cup butter, softened
• 1 garlic clove, minced
• 3/4 cup chopped red onion, divided
• 1-1/2 pounds uncooked large shrimp, peeled and deveined
• 1/4 cup chopped tomatoes
• 1/4 cup minced fresh parsley
• 1 tablespoon lemon juice
• 2-1/2 teaspoons Creole seasoning, divided
• 1/2 cup white wine or chicken broth
• 3 cups cooked long grain rice
• 1 can (16 ounces) kidney beans, rinsed and drained

1. In a small bowl, combine butter and garlic.
2. 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.
3. Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with shrimp.

butter, garlic, red onion, shrimp, tomatoes, fresh parsley, lemon juice, creole seasoning, white wine, long grain rice, kidney beans

Taken from www.tasteofhome.com/recipes/n-orleans-shrimp-with-beans-rice/ (may not work)