Two Skillet Shrimp and Peas...from the kitchen of One Perfect Bite inspired by Hunt's Signature Recipes
2 tablespoons canola or corn oil, divided use
1/4 teaspoon ground black pepper
3/4 cup chopped onion
1 tablespoon finely chopped garlic
1 cup long-grain white rice, uncooked
1 can (14.5 ounces) stewed tomatoes, undrained
2 cups Bloody Mary mix or V-8 style tomato juice
2 teaspoons powdered chicken bouillon or 2 chicken bouillon cubes
1 pound shrimp, thawed if frozen, peeled, deveined
1/2 cup frozen green peas
1) Heat 1 tablespoon oil in a large skillet. Add onion and garlic and cook for 1 to 2 minutes, stirring occasionally. Add rice and cook, stirring frequently, until rice is lightly browned, about 3 minutes. Add stewed tomatoes, tomato juice and bouillon to skillet, stirring to combine.
2) Bring contents of skillet to a boil. Cover pan and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender.
3) Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and pepper and cook, stirring frequently, just until shrimp turn pink, about 3 minutes. Remove pan from heat and set aside.
4) When rice is tender, stir in shrimp and peas. Heat 3 minutes more or until shrimp and peas are heated through. Yield: 4 servings.
If you have enjoyed your visit here, I hope you'll take a minute to...
One Year Ago Today: Shaker Sweet Potato and Corn Chowder
Two Years Ago Today: Rhubarb Coffee Cake with Cinnamon Sugar Topping
Three Years Ago Today: Glazed Ham Loaf
Four Years Ago Today: Rosemary and Olive Flat Bread