Fantastic taste of New Orleans, might want to save this one for
Mardi Gras season.......
"BBQ" SHRIMP w/
JAMBALAYA RICE
Serves:
4 Difficulty Level: 2(of 5) Prep Time: 10 Minutes Ready In: Less than an hour
INGREDIENTS:
•1 teaspoons fresh rosemary (finely chopped)
•3 tablespoons butter
•2 tablespoons minced garlic
•1 lb peeled/deveined shrimp
•1 1/2 teaspoons Louisiana-style barbeque seasoning
•1/2 cup white wine
•1 tablespoon Worcestershire sauce
•1 1/2 teaspoons hot pepper sauce (or to taste)
•1 teaspoon pepper
PROCEDURE:
•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 or 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.
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 cups water
•1 (5.7-oz) package quick-cooking dirty rice mix
•3 tablespoons diced pimiento
PROCEDURE:
•Cut sausage into small pieces.
•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 and stir 6–7 minutes or until rice is
tender.
•Remove from heat; let stand 5 minutes or until liquid is absorbed. Serve.
Enjoy!
Chef Phil
