Two Skillet Shrimp and Rice Supper

From the kitchen of One Perfect Bite...This is another skillet supper that I hope will make the transition from summer to fall meals a bit easier for you. The dish was inspired by a recipe I found in the Hunt's Signature Recipe Collection, that you can view here. I've made some changes to their version and those changes  are reflected in the recipe that appears below.  In order to cut the preparation time for this dish, I use two skillets and simultaneously cook the rice and shrimp, rather than staging their preparation in one shared skillet. I've also replaced the liquid in the Hunt's recipe with a Bloody Mary mix that adds wonderful flavor without the addition of myriad herbs or spices. If you decide to use my version of the recipe, it is important to keep an eye on the rice and add water or stock if it begins to dry before it is fully cooked. I think those of you who try this recipe will be generally pleased with the results. It lacks the finesse that most of us prefer for a company dinner but it makes a great family supper when served with a crisp salad and a good peasant bread.  The dish is easy to make and it can be on the table in about 30 minutes. Here is how it's made.

Two Skillet Shrimp and Peas...from the kitchen of One Perfect Bite inspired by Hunt's Signature Recipes

Ingredients:
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

Directions:
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.

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