It’s not often that I find a recipe on a brand’s website that I fall in love with, but this one from Hunt’s Signature Recipes – Shrimp and Rice Skillet - is certainly an exception. It reminds me a little bit of Spanish rice or a New Orleans style rice and shrimp dish. Even better, it’s a perfect dish to celebrate American Heart Month.
This was a big hit with my husband, Paul, who added a few dashes of his favorite hot sauce to spice it up. I found it very easy to make and something that I could cook up often, since I always have shrimp and peas in the freezer and cans of Hunt’s FlashSteamed Fire Roasted Diced Tomatoes and Tomato Sauce along with some long-grain white rice in the pantry.
I usually have onions on hand, too, along with a jar of caldo con sabor de pollo (Mexican style, powdered chicken bouillon that you can find in the Hispanic section of your supermarket). If you’re unable to find caldo con sabor de pollo or don’t want to use it because it contains MSG, you could substitute chicken broth for the water and add a big pinch of kosher salt.
Also, I did make one slight change to Hunt’s original recipe. I did NOT drain the can of Fire Roasted Diced Tomatoes as I didn’t see the need for it. Also, while the rice is cooking during the final simmer, make sure to check it once in a while to make sure the rice isn’t sticking to the pan and browning. If you find that it is, lower the heat a bit and give the rice mixture a good stir.
Shrimp and Rice Skillet
- 2 tablespoons Pure Wesson® Canola Oil, divided
- 1 pound shrimp, thawed if frozen, peeled, deveined
- 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 each) Hunt's® Fire Roasted Diced Tomatoes, drained
- 1 can (8 ounces each) Hunt's® Tomato Sauce
- 1 1/4 cups water
- 2 teaspoons caldo con sabor de pollo (chicken bouillon)
- 1/2 cup frozen green peas
- Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
- Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally.
- Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
- Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine.
- Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender.
- Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.
- Serving size: 1-1/2 cups each
- Calories: 357
- Total Fat: 8g
- Saturated fat: 1g
- Unsaturated fat: 7g
- Sodium: 1182mg
- Total Carbohydrates: 51g
- Sugar: 6g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 86mg
Here’s a step-by-step video of the cooking process:
Disclosure: I’ve been compensated by Hunt’s for my time and efforts on their behalf. All opinions and experiences are my own.