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
- Chop rosemary leaves; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and then garlic; cook and stir 2 minutes or until golden.
- Add shrimp and sprinkle with seasoning; cook and stir 3–4 minutes and just until shrimp turn pink and opaque. Remove shrimp from pan.
- Add remaining ingredients to pan; cook 2–3 minutes or until liquid is reduced by about one-half. Serve sauce over shrimp.
3 oz andouille or smoked Cajun sausage (1 link)
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
- 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.
- Stir in remaining ingredients; bring to a boil. Reduce heat to low and cover; simmer 20–25 minutes or until rice is tender.
- Remove from heat; let stand 5 minutes. Fluff rice with a fork and serve.