Saturday, January 12, 2008

Spiced Shrimp on Seasoned Rice

I made this a while back and I think this turned out nicely for creating the recipes off the top of my head. The shrimp reminds me of the garlic-buttery shrimp scampi at Red Lobster. The rice is mildly seasoned, good either as a bed for the shrimp or on its own.

Spiced Shrimp on Seasoned Rice

Seasoned Rice:

1 cup converted (parboiled) rice
2-1/2 cups water
1/2 packet Italian salad dressing mix (such as Good Seasons)

Stir all ingredients together. Bring to a boil. Reduce heat to low, cover and simmer until liquid has been absorbed and rice is tender, about 20 minutes.

Spiced Shrimp:

1/4 cup butter
2 Tablespoons olive oil
1/2 to 1 teaspoon granulated garlic (dry powder)
1/2 to 1 teaspoon Cavender's Greek Seasoning
3/4 pound shrimp (I used 51-60 size), peeled and deveined

Melt butter and olive oil in skillet or saucepan over medium heat. Stir in garlic and Greek seasoning. When oil is hot, add shrimp. Cook and stir just until shrimp are pink and cooked through. Serve over seasoned rice.

Makes 2 servings.


Dannalie said...

When I logged onto your blog...I said "oooo, that looks good!" :)

How much do you think this meal costs to make?

Have a wonderful evening!

Donna said...

Hubby walked by the door and caught me licking the computer screen....I have no excuse...LOLLOL

Annie Jones said...

Dannalee: I stock up on easy-peel shrimp (the 51-60 size) when it goes on sale for either $3.49 or $3.99 a pound. I just stick it in the freezer until I'm ready to use it. I get the rice by the 25 lb. box at Sam's Club, and the rest of the ingredients are things I usually have on hand. At those prices, I'd guess the entire dish costs less than $5. Not bad for shrimp, for two people.

Donna: LMAO!!!!