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Easy Barbecue Shrimp over Jambalaya Rice
Recipes
Easy Barbecue Shrimp over Jambalaya Rice
4 servings
35 minutes total

Ingredients

  • 1 lb frozen medium shrimp
  • 3 oz andouille (or smoked) sausage (1 link)
  • 4 tablespoons unsalted butter, divided
  • ½ fresh cup trinity mix (diced onions, bell peppers, and celery)
  • 2 ½ cups water
  • 1 (8 oz) box reduced-sodium dirty rice mix
  • 3 tablespoons diced pimientos
  • 2 teaspoons fresh rosemary leaves
  • 2 tablespoons minced garlic
  • 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. Thaw shrimp and remove shells. Cut sausage into small pieces (wash hands). Preheat medium saucepan on medium-high 2–3 minutes. Place 1 tablespoon butter in pan and then add trinity mix; cook and stir 2–3 minutes until tender. Stir in water, rice mix, and pimientos; bring to a boil. Reduce heat to low and cover; simmer 20–25 minutes until rice is tender.
    2. Meanwhile, chop rosemary leaves. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 3 tablespoons butter in pan and add garlic; cook and stir 2 minutes or until garlic is golden.
    3. Add shrimp to pan and sprinkle with seasoning; cook and stir 3–4 minutes just until shrimp turn pink and opaque; remove from pan. Add rosemary, wine, Worcestershire sauce, pepper sauce, and pepper to pan; cook 2–3 minutes until liquid is reduced by about one-half. Serve shrimp with sauce over rice.

Amount per ¼ recipe serving: Calories 510, Total Fat 17g, Sat Fat 8g, Trans Fat 0g, Chol 220mg, Sodium 1160mg, Total Carb 49g, Fiber 1g, Sugars 2g, Protein 29g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%