Monday, May 24, 2010

Creamy Shrimp Over Brown Rice


This recipe is a twist on the Creamy Shrimp & Grits recipe I found on With a Cherry on Top.  The recipe was a huge hit with my husband.  Would definitely make it again! 

1 1/2 lbs. Shrimp, peeled and deveined
1 Lemon
1/4 Tsp. Lawry's Seasoning Salt
2 slices Bacon, chopped
1 Sm. Onion, chopped
1/2 Red Bell Pepper, cliced
1 cup Fresh Baby Spinach, chopped
3 cloves Garlic, minced
1/2 cup Scallions, sliced
2 Tbsp. Flour
14.5 ounce can of Chicken Broth
Salt, to taste
Pepper, to taste

Prepare rice, following directions on package.

In a medium bowl, combine the shrimp with the juice of the lemon and 1/4 tsp Lawry's; stir and set aside.

Meanwhile, in a large skillet, cook the bacon over medium heat until browned. Add in the onions and red peppers; continue cooking until onions become translucent and peppers are tender. Stir in the garlic and scallions and let cook up for 1 minute. Sprinkle the flour over the mixture and continue cooking for 5 minutes, stirring frequently. Stir in the chicken broth, salt, pepper, spinach and cook until thickened (about 5-10 minutes). 

Once the gravy has thickened, add in the shrimp and cook until pink (about 3-5 minutes).

Spoon the rice into a large shallow bowl and top with shrimp mixture; serve immediately.

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