Spicy Shrimp and Rice

  • Yield 4 servings
  • Prep 10 mins
  • Cook 20 mins

Cayenne pepper adds a kick to this dish.


1/4 cup olive oil
1/2 -- green bell pepper, chopped
1/2 -- red bell pepper, chopped
1 1/2 cups rice
3 1/2 cups hot water
1 teaspoon salt
1 stick butter or margarine
2 tablespoons shallots, minced
1 sprig fresh rosemary (or 1/2 teaspoon dried)
1/2 teaspoon dried oregano
1 -- bay leaf, crushed
1/2 teaspoon thyme
1 teaspoon cayenne pepper
-- Salt and pepper to taste
20 to 24 large shrimp, shelled and deveined
1/2 -- (8-ounce) bottle clam juice
1/4 cup dry white wine


  1. To prepare the rice.  Heat olive oil in large, nonstick skillet.  Add peppers; cook until limp.  Add rice; saute until rice begins to brown.  Add 3 1/3 cups hot water and salt; stir until mixed.  Cover; cook over low heat until done, about 15 minutes.
  2. To prepare shrimp.  Melt butter in large skillet.  Add shallots, rosemary, oregano, bay leaf, thyme, cayenne, salt and pepper.  Cook until well blended.  Add shrimp, clam juice and wine; cook, shaking pan, until shrimp turn pink, about 3 minutes.  Serve over rice.


Recipe reprinted with permission from the Junior League of Tampa, Inc.’s Tampa Treasures (Tampa, Fl., 1992).



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