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Publix Simple Meals

Easy "Barbecue" Shrimp with Jambalaya Rice

Easy "Barbecue" Shrimp with Jambalaya Rice
Total Time:
35 minutes
Active Time:
25 minutes

Cooking Sequence

  • Prepare rice and begin to simmer (10 minutes)
  • About 15 minutes into rice simmer time, prepare shrimp (15 minutes)
  • Complete shrimp and rice; serve (10 minutes)

Easy “Barbecue” Shrimp


2 teaspoons fresh rosemary leaves, finely chopped
3 tablespoons unsalted butter
2 tablespoons minced garlic
1 lb peeled/deveined shrimp
1 1/2 teaspoons Louisiana-style barbecue seasoning
1/2 cup white wine (or chicken broth)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons hot pepper sauce (or to taste)
1 teaspoon pepper


  1. Chop rosemary leaves; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place butter and then garlic in pan; cook and stir 2 minutes or until golden.
  2. Add shrimp and sprinkle with seasoning; cook and stir 3–4 minutes and just until shrimp turn pink and opaque. Remove shrimp from pan.
  3. Add remaining ingredients to pan; cook 2–3 minutes or until liquid is reduced by about one-half. Serve sauce over shrimp.

Jambalaya Rice


1 link andouille or smoked Cajun sausage (about 3 oz)
1 tablespoon unsalted butter
1/2 cup trinity mix (fresh diced onions, bell peppers, celery)
2 1/2 cups water
1 (8-oz) box reduced-sodium dirty rice mix
3 tablespoons diced pimientos


  1. Cut sausage into small pieces (wash hands). Preheat medium saucepan on medium-high 2–3 minutes. Place butter in pan and then add trinity mix; cook and stir 2–3 minutes or until tender.
  2. Stir in remaining ingredients; bring to a boil. Reduce heat to low and cover; simmer 20–25 minutes or until rice is tender.
  3. Remove from heat; let stand 5 minutes. Fluff rice with a fork and serve.

Aprons Advice

  • Complete your meal with crusty bread and apple pie for dessert.
  • “Barbecue Shrimp” aren’t grilled and there is no barbecue sauce. Instead, this classic Louisiana-style recipe is shrimp cooked in a spicy, garlicky butter sauce.

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Easy “Barbecue” Shrimp

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Jambalaya Rice

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Easy “Barbecue” Shrimp

CALORIES (per 1/4 recipe) 230kcal; FAT 11.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 230mg; SODIUM 400mg; CARB 3g; FIBER 0.00g; SUGARS 0g; PROTEIN 26g; CALC 6%; VIT A 0%; VIT C 0%; IRON 15%

Jambalaya Rice

CALORIES (per 1/4 recipe) 270kcal; FAT 6.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 860mg; CARB 45g; FIBER 1.00g; SUGARS 1g; PROTEIN 8g; CALC 4%; VIT A 20%; VIT C 35%; IRON 10%

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