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!
Ingredients
- 2 tablespoons butter, divided
- 1 ½ cups long-grain rice
- ¾ cup onion, chopped
- ½ cup green bell pepper, chopped
- 2 ¾ cup chicken broth, or seafood stock
- ¼ teaspoon Tabasco sauce
- 1 ½ pounds shrimp, medium, peeled and deveined
- 4 ounces sliced mushrooms
- 4 tablespoons green onions, save some of the dark green slices for garnish
- 3 tablespoons finely chopped fresh parsley
- salt and freshly ground black pepper, to taste
Instructions
- Melt 1 tablespoon of 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 the heat to low; simmer for 15 to 20 minutes, or until rice is tender.
- Meanwhile, melt the remaining 1 tablespoon of butter in a medium skillet over medium-high heat. Add the sliced mushrooms and cook, stirring until tender and their liquids have been released and evaporated, about 8 minutes. Add the green onions and sauté for 2 to 3 minutes longer.
- To the rice mixture, add the shrimp, mushrooms, green onions, and parsley. Cook for 5 minutes longer or until the shrimp is pink. Taste and season with salt and pepper, to taste
- Spoon the shrimp and rice into a serving dish and garnish with the green onion tops.
Nutrition
Calories: 305kcalCarbohydrates: 40gProtein: 28gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 188mgSodium: 568mgPotassium: 532mgFiber: 1gSugar: 2gVitamin A: 135IUVitamin C: 13mgCalcium: 101mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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