PA Baker
Master Chef
This is one of my favorite shrimp recipies...
Spicy Seared Shrimp on Mardi Gras Rice
2 Tbsp olive oil
2 stalks celery, chopped
1 red bell pepper, chopped
2 c fat-free chicken broth
1 c long-grain white rice
1 c frozen peas
½ tsp salt
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp dried thyme
1 ¼ lb large shrimp, peeled and cleaned
Heat 1 Tbsp oil in saucepan over medium-high heat. Add celery and pepper and cook 2-3 minutes. Add broth, bring to a boil and stir in rice. Cover, lower heat and simmer about 20 minutes. Turn off heat. Stir in peas, cover. Let stand 5 minutes or until peas are heated through.
Meanwhile, combine 4 seasonings and toss with shrimp. Heat remaining Tbsp of oil over medium-high heat in a skillet. Add shrimp, and cook for 4 minutes, turning once. Divide rice among 4 plates, top with shrimp.
Spicy Seared Shrimp on Mardi Gras Rice
2 Tbsp olive oil
2 stalks celery, chopped
1 red bell pepper, chopped
2 c fat-free chicken broth
1 c long-grain white rice
1 c frozen peas
½ tsp salt
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp dried thyme
1 ¼ lb large shrimp, peeled and cleaned
Heat 1 Tbsp oil in saucepan over medium-high heat. Add celery and pepper and cook 2-3 minutes. Add broth, bring to a boil and stir in rice. Cover, lower heat and simmer about 20 minutes. Turn off heat. Stir in peas, cover. Let stand 5 minutes or until peas are heated through.
Meanwhile, combine 4 seasonings and toss with shrimp. Heat remaining Tbsp of oil over medium-high heat in a skillet. Add shrimp, and cook for 4 minutes, turning once. Divide rice among 4 plates, top with shrimp.
