Chef Steve Henderson's Midnight Shrimp with Rice

Recipe

Chef Steve Henderson's Midnight Shrimp with Rice

Primary Media

White bowls of rice covered in seasoned shrimp

User Rating

3.83 out of 5 stars
Rate it:
6 ratings

Recipe Data

6
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    ½ c. plus 2 tbsp Hy-Vee unsalted butter, divided
    2 ½ tbsp. hot sauce
    Juice of 1 large lemon
    Zest from one small lime
    1 ½ lbs. tail-on, fully-cooked (26- to 30-count) shrimp
    6 tbsp. Chef Paul’s Blackened Seasoning
    3 c. cooked Hy-Vee brown rice

    Directions

    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.

    Nutrition facts

    Servings

    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 280mg
    • Sodium: 1630mg
    • Total Carbohydrates: 23g
    • Protein: 31g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 20%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Holiday 2011.