Louisiana Shrimp and Rice Skillet

by Diana Rattray

This easy shrimp and rice combination is low in fat, and it’s fast and easy enough for a weeknight. The recipe is versatile as well. Take a look at a few ideas for customizing this recipe.

Recipe Variations

• Add 1/2 cup of toasted pecans.
• Use fresh mushrooms or omit the mushrooms.
• Add about 1/4 cup of cooked crumbled bacon.
• Add 1/2 cup of diced celery to the pan with the onion and bell pepper.
• Use chicken broth instead of beef broth.
• Use a combination of shrimp and diced cooked chicken.

Louisiana Shrimp and Rice Skillet

Diana

Looking for a simple and tasty dinner idea? Try this skillet shrimp and rice recipe. It’s quick, easy, and bursting with flavor!

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Servings 6 servings

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Course Shrimp

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Ingredients

  

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• 1 tablespoon butter
• 1 1/2 cups raw long-grain rice
• 3/4 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 3/4 cup beef broth
• 1/4 teaspoon Tabasco sauce
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 can or jar, 4 ounces sliced mushrooms, drained
• salt and freshly ground black pepper, to taste
• 3 tablespoons finely chopped fresh parsley
• 3 to 4 tablespoons green onion tops

Instructions

• Melt the butter in a medium saucepan over medium heat. Add the rice, onion, and green bell pepper. Cook, stirring, for 3 minutes. Add the broth and Tabasco; bring to a boil. Stir. Cover and reduce heat to low; simmer for 15 to 20 minutes, or until rice is tender.
• Add the shrimp, mushrooms, parsley, and salt and pepper, to taste. Cook for 5 minutes longer or until the shrimp is pink.
• Spoon the shrimp and rice into a serving dish and garnish with the green onion tops.

Keyword shrimp and rice

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