Beazell's Cook Book

Shrimp & Rice

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Shrimp & Rice  




1 pound shrimp , peeled and deveined (weight after peeled)

1 cup uncooked long grain rice

2 cups chicken broth

1/2 cup frozen peas

1 tablespoon butter

2 teaspoons plus 1 tablespoon olive oil

2 tablespoons grated Pecorino Romano cheese

1 tablespoon chopped parsley

1/2 teaspoon Beazell's Cajun Seasoning



In a medium size heavy pan, melt the butter. Add rice and sauté about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed, reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.

In a large skillet, heat 2 tsp. olive oil over medium heat. Season shrimp with Beazell's Cajun Seasoning and add to hot pan. Cook for about 3-4 minutes, until shrimp are pink and cooked. Remove shrimp from pan and set aside. Add 1 Tbsp. olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and sauté another minute, mixing well.


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