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Lower Alabama Spicy Shrimp

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Servings
people
Ingredients
  • 2 pounds large shrimp, peeled and deveined (fresh or frozen raw shrimp work well: defrost frozen under running water prior to using)
  • 8 ounces chicken stock or water
  • 4 teaspoons can diced tomatoes, drained, reserving juice
  • 2 teaspoons orzo (cooked according to package directions)
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 teaspoon salt
  • 2 14 ounce onion, chopped green
  • 1 stick butter
  • tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 servings chicken, cubed
Servings
people
Ingredients
  • 2 pounds large shrimp, peeled and deveined (fresh or frozen raw shrimp work well: defrost frozen under running water prior to using)
  • 8 ounces chicken stock or water
  • 4 teaspoons can diced tomatoes, drained, reserving juice
  • 2 teaspoons orzo (cooked according to package directions)
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 teaspoon salt
  • 2 14 ounce onion, chopped green
  • 1 stick butter
  • tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 servings chicken, cubed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare pasta according to package instructions, drain and set aside
  2. Place a large frying pan or dutch oven over medium heat
  3. Melt butter and add mushrooms
  4. Cook mushrooms until they begin to darken, add artichokes and garlic, mix well; cover
  5. Reduce heat to low for 20 minutes
  6. Liquid will form in the bottom of the pan
  7. Blend all seasonings together to make one seasoning
  8. Increase heat to medium-high and add shrimp to the pot
  9. Add seasoning and mix very well until seasoning coats everything evenly
  10. Cook until shrimp are pink and form a tight “C”
  11. Add pasta and mix, turn off heat
  12. Let stand 15 minutes; pasta will absorb remaining liquid
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