This recipe is one I created one day when I was craving some fresh shrimp. It's so great living here on the coast, where I am blessed to be able to get really fresh, locally caught, seafood. But, you can also substitute shrimp from your local supermarket as well if you need to. I buy them deheaded, with the shells still on. (more about that later) It is fairly easy, and it is so delicious. Give it a try, I'm sure you will enjoy it!
1 1/2 lbs fresh shrimp; (25-30 count per lb.) deheaded, shells still on
5 cups water
2 cups regular, long grain white rice
1 tsp Old Bay Seasoning
1 tsp. Lemon pepper
1 Tbs. vegetable oil
1/2 tsp salt
3 Tbs. olive oil
1 small vidaila onion, chopped
1 medium Green bell pepper, chopped
1 medium red bell pepper, chopped
2 tsp. Lemon pepper
1 1/2 tsp, Garlic powder
1 tsp. Old Bay Seasoning
1 1/2 tsp. salt
1 (13 1/2 oz pkg.) Smoked Sausage, sliced into 1 " pieces
1 (14 1/2 oz can, Rotel, diced tomatoes
- Rinse shrimp in cold water, place shrimp in a bowl, reserving shells.
- Place shells in large saucepan with the five cups water. Bring water to a boil; reduce heat, & simmer for five minutes.
- Remove shells from water, throw shells away, but reserve the water. Measure 4 cups of water that shrimp shells were cooked in. If needed, add a little more water to bring it to 4 cups. Place water back in saucepan, add the 1 tsp. Old Bay Seasoning, 1 tsp. Lemon Pepper, 1 Tbs. vegetable oil, and 1/2 tsp. salt. Bring water with seasonings, to a boil. Add rice, cover and cook for twenty minutes. Remove lid, fluff rice with fork, recover rice and set aside.
- Meanwhile, while rice is cooking, in a large skillet, over medium heat, saute onion, & green and red peppers. Add smoked sausage, shrimp, and remaining seasonings. Cook about 4-5 minutes, stirring occasionally, till shrimp is no longer transparent. Add Rotel tomatoes. Cook for an additional 1-2 minutes.
- Serve over rice in large bowl or platter.
- Yields 4-6 servings