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New Orleans BBQ Shrimp with Red Beans & Rice

New Orleans BBQ Shrimp with Red Beans & Rice

Submitted by:

4 servings

Total Time: 20 minutes

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 16 medium frozen (tail on) shrimp; defrosted
  • 2 teaspoons creole seafood seasoning*
  • 1/3 cup bottled spicy barbecue sauce
  • 1 teaspoon fresh lemon juice
  • 2 (15 oz) cans Margaret Holmes Red Beans & Rice
  • 1/4 cup freshly chopped parsley

Directions

  1. Pat shrimp dry with a paper towel then sprinkle with creole seasoning.
  2. Heat olive oil in a large skillet, melt butter and saute shrimp for 1-1/2 minutes per side until no longer pink.
  3. Turn heat to low and stir in barbecue sauce and lemon juice; cook 2 minutes more.
  4. Heat red beans and rice and divide between 4 heated pasta bowls.
  5. Top with shrimp and scatter with fresh parsley.
  6. Serve with fresh cut lemon wedges, if desired.

Prep time: 10 minutes
Cook time: 10 minutes

*We like Tony Chachere’s Original Creole Seasoning
*Frozen shrimp are often on sale and very economical.

This recipe uses the following products:

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