shrimp and rice



this is a simple one-pan shrimp and rice dish for those nights you don’t want to do a whole lot of cooking. it’s pretty adaptable to your spice and flavor levels too, which is nice. here’s what you’ll need:

  • 1 box of chicken rice a roni (or your own rice, plus chicken bullion instead of the seasoning packet)
  • 2 1/2 cups of veggie stock (or water)
  • a bell pepper or two
  • a large onion
  • half a stick of butter
  • couple cloves of garlic
  • tony chachere’s creole seasoning (love this stuff)
  • 15-20 uncooked frozen shrimp (i get the costco bag, perfect for this)
  • a jalapeno (optional)

ok. in a large saucepan melt the butter and then add the diced onion. let it sweat a bit, then add the rice-a-roni. toast the vermicelli a bit, and add the chicken bullion to the mix if you’re using it. chop the rest of the veggies. add the liquid to the pan, then your veggies. dump in the seasoning packet and your desired amount of tony’s. i like to add a bunch of good shakes, give it a little heat. but i add less because my girlfriend doesnt like it as spicy, and the jalapeno rounds it out nicely. bring it to a boil, then add the frozen shrimp and cover. reduce the heat to medium and let it cook for 20-25 minutes, until the shrimp are done and the rice is cooked. all in all, it takes about 35 minutes, counting the cook time. pretty simple for something so tasty!

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