Easy "Barbecue" Shrimp with Jambalaya Rice

Ingredients

• 2 teaspoons fresh rosemary leaves, finely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons minced garlic
• 1 lb peeled/deveined shrimp
• 1 ½ teaspoons Louisiana-style barbecue seasoning
• ½ cup white wine (or chicken broth)
• 1 tablespoon Worcestershire sauce
• 1 ½ 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 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.

Ingredients

• 1 link andouille or smoked Cajun sausage (about 3 oz)
• 1 tablespoon unsalted butter
• ½ cup trinity mix (fresh diced onions, bell peppers, celery)
• 2 ½ 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.