Spicy Shrimp and Rice

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


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