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Publix Simple Meals

Easy "Barbecue" Shrimp With Jambalaya Rice

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 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

Ingredients

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

Steps


1. 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.
2. Add shrimp and sprinkle with seasoning; cook and stir 3-4 minutes or 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

Ingredients

3 oz andouille or smoked Cajun sausage (1 link)

1 tablespoon 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

Steps


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

CALORIES (per 1/4 recipe) 210kcal; FAT 10g; CHOL 205mg; SODIUM 1020mg; CARB 5g; FIBER 0g; PROTEIN 20g; VIT A 10%; VIT C 0%; CALC 8%; IRON 4%

Jambalaya Rice

CALORIES (per 1/4 recipe) 270kcal; FAT 6g; CHOL 20mg; SODIUM 860mg; CARB 45g; FIBER 1g; PROTEIN 8g; VIT A 20%; VIT C 35%; CALC 4%; IRON 10%