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
Looking for a simple and tasty dinner idea? Try this skillet shrimp and rice recipe. It’s quick, easy, and bursting with flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Shrimp
- Method: Skillet
- Cuisine: Southern
Ingredients
Scale
- 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.
