One Pot Sausage Shrimp And Rice Food

ONE POT CAJUN SHRIMP & SAUSAGE OVER RICE

Steps:

• Season your shrimp with Cajun seasoning. Don't be shy. I like Slap Yo Mamma, which is HOT! Choose the seasoning you enjoy.
• Heat a non-stick skillet with just about 2 TBS oil over med-high heat. When hot add your shrimp (cook in batches so as not to crows the shrimp, add more oil when necessary).
• Cook the shrimp through until pink about 2 minutes per side. Place on a plate tented with foil.
• Slice your sausage into bite-sized pieces and saute until browned a bit. Add more oil if necessary.
• Meanwhile cook your Veetee Dine In Rice in your microwave or wok according to the packages directions.
• Assemble your meal by placing the shrimp, sausage and any juice remaining in the pan over your rice and enjoy!

ONE POT SAUSAGE AND SHRIMP WITH RICE

Steps:

• In a large pot, sauté onions, sliced sausage and seasoned salt in olive oil and butter until onions are softened.
• Add uncooked rice to pot and sauté for 2-3 minutes.
• Add chicken broth and water to pan, bring to a boil, then cover and simmer about 30 minutes until rice is tender.
• Once rice is tender, stir in uncooked shrimp and let cook through, about 2-3 minutes.
• Season with black pepper and additional seasoned salt, if needed.

SPANISH RICE AND SHRIMP ONE POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.

ONE-POT SPICED SHRIMP AND RICE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.