Low country Shrimp and Rice

Hey y'all!

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!

Lulabelle


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 (11- 14 oz pkg.) Smoked Sausage, sliced into 1 " pieces
1 (14 1/2 oz can, Rotel, diced tomatoes

1. Rinse shrimp in cold water, place shrimp in a bowl, reserving shells.

1. Place shells in large saucepan with the five cups water. Bring water to a boil; reduce heat, & simmer for five minutes.
2. 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.
3. 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.
4. Serve over rice in large bowl or platter.
5. Yields 4-6 servings

Party Shrimp Shooters

Hey Y'all!
It's tailgating season right now, so here is an awesome recipe that you can use at a tailgating event or just for entertaining at home. If you make it at home, I like to use clear shot glasses for the "wow factor", however, if you are transporting it to a tailgate party, store the shrimp in a zip loc bag, and the salsa in separate bag (keep cold on ice in a cooler) and assemble them on site. For practical purposes, you can purchase some 2 oz. plastic containers from a local restaurant (the kind they use for dips, dressings and salsas) or you can also just use 3 oz. Solo plastic cups. Bring along some tortilla chips, because you won't want to waste a drop of this delicious salsa; believe me, it is THAT good! Enjoy the up coming fall season and this easy recipe!

 

 

Lulabelle

 

 

 

 

Party Shrimp Shooters

 

 

1 -1 pound bag, fully cooked frozen shrimp, (large size, with tails on), thawed

     40 -50 ct. per bag

1/4 tsp salt

1/2 tsp garlic powder

1 tsp lemon pepper

1 Tbl Parsley flakes

1 tsp.fresh lime juice

1. In medium bowl, combine all ingredients. Gently stir with a spoon to coat shrimp with spices. Cover and refrigerate.

 

 

Pineapple & Mango Salsa

 

 

4 green onions, chopped fine





2 cups store bought Mango, Red Pepper Salsa  (I found this at Sam's)

1 cup crushed pineapple, drained

1 cup finely chopped green bell pepper, (about 1 medium)

Juice of one lime * (I squeeze out one tsp first to use on shrimp, then use the remaining juice for salsa)

1 1/2 tsp lemon pepper

1/8 tsp garlic powder

1/8 tsp salt

1 Tbl granulated sugar

4 drops bottled hot sauce * optional

1/4 cup finely minced fresh cilantro

Tortilla chips

 

1. In large bowl, combine all ingredients. Stir with a spoon to blend well.
2. Divide evenly into 20 shot glasses or individual 2-3oz plastic cups
3. Top each cup with two chilled shrimp, tails hanging over edge of cup or glass.
4. Serve immediately, or refrigerate, well covered until serving
5. Yields: 20 shrimp shooters 

 

Serve with tortilla chips on the side

 

* Tip: For ease in chopping fresh cilantro, I like to cut off just the leafy parts and place in a large measuring cup. Using kitchen shears, I simply cut the cilantro into tiny pieces.

Low Country Shrimp and Rice

Hey y'all!

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!

Lulabelle


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

1. Rinse shrimp in cold water, place shrimp in a bowl, reserving shells.

1. Place shells in large saucepan with the five cups water. Bring water to a boil; reduce heat, & simmer for five minutes.
2. 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.
3. 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.
4. Serve over rice in large bowl or platter.
5. Yields 4-6 servings

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