Ingredients
1 sprig fresh rosemary (rinsed)
1 pound shrimp
3 tablespoons butter
5 cloves fresh garlic
1 1/2 teaspoons Louisiana-style barbecue seasoning
1/2 cup white wine
1 tablespoon Worcestershire sauce
1 1/2 teaspoons hot pepper sauce (or to taste)
1 teaspoon pepper

Steps

1. Chop rosemary finely, leaves only, then measure (2 teaspoons); set aside. Peel shrimp; devein by using knife to slit shrimp lengthwise down back and then pull vein away with tip of knife. Wash hands.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Crush garlic, using garlic press, into sauté pan. Use knife to remove garlic from bottom of press. Cook 2 minutes, stirring occasionally, until garlic is golden. Meanwhile, sprinkle seasoning over shrimp.
3. Add shrimp to pan and cook 3–4 minutes, turning occasionally, until shrimp turn pink and reach an internal temperature of 145°F. Use a meat thermometer to accurately ensure doneness. Remove shrimp from pan and cover to keep warm.
4. Add remaining ingredients (including rosemary) to pan and cook 2–3 minutes until liquid is reduced in volume by one half. Serve sauce over shrimp.

CALORIES (per 1/4 recipe) 224kcal; FAT 10g; CHOL 197mg; SODIUM 426mg; CARB 3g; FIBER <1g; PROTEIN 23g; VIT A 11%; VIT C 4%; CALC 7%; IRON 17%

Ingredients

1 tablespoon butter
1/2 cup trinity mix vegetables (contains fresh pre-diced onions, peppers, and celery)
3 ounces andouille or other Cajun-style sausage (1 link)
2 cups water
1 (5.7-ounce) package quick-cooking dirty rice mix
3 tablespoons diced pimientos
10–12 sprigs fresh parsley (rinsed)

Steps

1. Preheat medium saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add trinity mix and cook 2–3 minutes, stirring often, until tender.
2. Cut sausage into small pieces. Add remaining ingredients (except parsley) to pan; bring to boil, stir, and reduce heat to low. Cover and simmer 6–7 minutes, stirring occasionally, until rice is tender.
3. Remove from heat and let stand 5 minutes, until all liquid is absorbed. Chop parsley (about 3 tablespoons); stir into rice and serve.

CALORIES (per 1/4 recipe) 233kcal; FAT 8g; CHOL 23mg; SODIUM 690mg; CARB 32g; FIBER 2g; PROTEIN 9g; VIT A 13%; VIT C 37%; CALC 3%; IRON 12%