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Chef Steve Henderson's Midnight Shrimp with Rice

6 Ratings
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Serves: 6 (6 shrimp and 1/2 cup rice each)

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All you need:

  • 1/2 c. plus 2 tbsp Hy-Vee unsalted butter, divided
  • 2 1/2 tbsp hot sauce
  • Juice of 1 large lemon
  • Zest from one small lime
  • 1 1/2 pounds tail-on, fully-cooked (26- to 30-count) shrimp
  • 6 tbsp Chef Paul’s Blackened Seasoning
  • 3 c. cooked Hy-Vee brown rice

All you do:

  1. Melt 1/2 cup butter with hot sauce, lemon juice and lime zest in a medium saucepan over medium-low heat. Keep warm.
  2. Toss together shrimp and seasoning in a large bowl.
  3. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp and heat through, about 2 minutes. Add sauce to skillet and simmer for 1 minute.
  4. To serve, place 1/2 cup rice on each of 6 serving plates and top with 6 shrimp. Drizzle with sauce.

Daily Values:

15% vitamin A 10% calcium
20% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 420 Protein: 31g
Carbohydrate: 23g Saturated Fat: 12g
Cholesterol: 280mg Sodium: 1630mg
Dietary Fiber: 2g Sugar: 1g
Fat: 22g Trans fats: 0.5g
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