Texan Heartland Recipe
Gulf Coast Shrimp & Rice Skillet
- Servings
- 4
- Prep Time
- Cook Time
Savory, colorful, and full of coastal flavor, this Gulf Coast Shrimp & Rice Skillet brings shrimp, rice, peppers, onions, and Texan Heartland Blackened Seafood Seasoning together in one easy pan. The seasoning adds paprika, herbs, citrus peel, mustard, celery seed, pepper, and a gentle touch of heat, giving the dish a bright seafood-friendly flavor without overpowering the shrimp.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1½ tablespoons Texan Heartland Blackened Seafood Seasoning, divided
- 2 tablespoons olive oil, divided
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth or seafood broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Directions
- Season the shrimp: Toss shrimp with 1 tablespoon olive oil and 2 teaspoons Texan Heartland Blackened Seafood Seasoning.
- Sear the shrimp: Heat a large skillet over medium-high heat and cook shrimp for 1-2 minutes per side, just until lightly browned, then transfer to a plate.
- Cook the vegetables: Add remaining olive oil to the skillet, then cook onion and bell peppers for 4-5 minutes until softened.
- Add the garlic: Stir in garlic and cook for 30 seconds, just until fragrant.
- Toast the rice: Add rice, tomato paste, and remaining Texan Heartland Blackened Seafood Seasoning, stirring for 1-2 minutes to coat the grains.
- Simmer the rice: Pour in broth, bring to a simmer, then cover and cook over low heat for 18-20 minutes, or until the rice is tender.
- Return the shrimp: Add shrimp back to the skillet, cover, and cook for 2-3 minutes more until the shrimp are fully cooked.
- Finish and serve: Stir in lemon juice and parsley, then serve hot with lemon wedges.
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