Ingredients

• 8–10 sprigs fresh Italian parsley
• 1 tablespoon all-purpose flour
• 1 tablespoon seafood seasoning
• Large zip-top bag
• 1 lb peeled/deveined shrimp (thawed, if needed)
• 2 oz salt pork (about 2 slices)
• 1 tablespoon canola oil
• 1 tablespoon garlic spice paste
• 8 oz trinity mix (fresh diced onions, bell peppers, celery)
• ¼ cup cream sherry
• 1 cup spicy pasta sauce

Steps

1. Chop parsley leaves coarsely (2 tablespoons) and set aside. Place flour and seasoning in zip-top bag; shake to mix. Add shrimp (wash hands); seal bag tightly and shake to coat, then set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut salt pork into small pieces (wash hands). Place oil in pan; swirl to coat. Add salt pork and garlic paste; cook 3–4 minutes, stirring occasionally, or until browned.
3. Stir in trinity mix; cook 3–4 minutes, stirring occasionally, or until tender. Add shrimp; cook 2–3 minutes, stirring often, and just until shrimp are pink and opaque.
4. Stir in sherry and pasta sauce; cook 2–3 more minutes or until thoroughly heated and sauce thickens. Stir in parsley and serve.

Ingredients

• 8–10 sprigs fresh Italian parsley
• 2 (8.8-oz) pouches precooked long grain rice
• 1 (14.5-oz) can tomatoes and okra, drained
• 1 (11-oz) can Mexican-style corn, drained

Steps

1. Chop parsley leaves coarsely (2 tablespoons), then set aside.
2. Combine all ingredients (except parsley) in microwave-safe bowl. Cover and microwave on HIGH for 8 minutes, stirring occasionally, or until thoroughly heated.
3. Stir parsley into rice and serve.