Spicy Shrimp Rice Recipe

Spicy Shrimp Rice Recipe

Alright folks, grab your forks and get ready, ‘cause this Spicy Shrimp Rice is about to take your taste buds on a wild ride! We’re talkin’ juicy shrimp, smoky heat, and bold flavours, all packed into one dish. And the secret? A double hit of Tellicherry Black Pepper Sauce and Hurricane Mash—trust me, this combo is straight fire! 🔥

Flavour-Packed Ingredients

For the Rice:

• 3 teaspoons safflower oil or vegetable oil
• 1 ½ tablespoons Tellicherry Black Pepper Sauce
• 2 cups water
• 2 teaspoons salt

For the Shrimp Marinade:

• 1-3 tablespoons Hurricane Mash (depends on how much heat ya can handle!) 🌶️
• 1 ½ lbs shrimp, shelled and de-veined

For Cooking the Shrimp:

• 1 tablespoon butter
• 1 tablespoon Tellicherry Black Pepper Sauce
• 1 tablespoon safflower oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 red sweet pepper, chopped
• 3 tablespoons Peppermaster Sauce
• ¼ cup lager beer 🍺
• ¼ cup dry white wine 🍷
• ½ lb (1 cup) cooked peas (fresh or frozen)
• 1 tablespoon finely chopped fresh parsley, for garnish 🌿

How to Make Spicy Shrimp Rice

Step 1: Cook the Rice

1. Heat 3 teaspoons of safflower oil in a heavy saucepan over medium-high heat.
2. Add Tellicherry Black Pepper Sauce and cook for 1 minute until sizzling.
3. Pour in 2 cups water and bring to a boil.
4. Add rice and salt, stir, and reduce heat to medium-low. Cover and cook for 15 minutes (no peeking!).
5. Once done, drizzle with 2 teaspoons of safflower oil, fluff with a fork, then let it rest uncovered for 10 minutes.

Step 2: Marinate the Shrimp

• Coat the shrimp with Hurricane Mash and let it marinate for 30 to 60 minutes. The longer, the bolder!

Step 3: Cook the Shrimp & Veggies

1. Heat butter and 1 tablespoon Tellicherry Black Pepper Sauce in a large skillet over medium-high heat.
2. Toss in the shrimp and cook for 2 minutes until just pink. Remove and set aside.
3. Heat safflower oil in the same skillet, then add onions, bell peppers, and Peppermaster Sauce. Stir for 5 minutes until soft and fragrant.
4. Pour in beer and bring to a boil, then add white wine and let it cook off.

Step 4: Bring it All Together

1. Stir in the cooked rice, mixing until it takes on a golden, spicy hue.
2. Nestle the shrimp and peas into the rice, stirring just slightly.
3. Let it simmer for 5 more minutes so the flavours meld and the rice dries a bit.
4. Garnish with fresh parsley and serve piping hot! 🔥

Why You’ll Love This Dish

✔ Packed with Heat – Thanks to Hurricane Mash & Tellicherry Black Pepper Sauce! 🌶️🔥
✔ Bold & Smoky Flavour – Every bite is rich and savoury.
✔ Perfect Comfort Food – A hearty meal that’ll keep ya comin’ back for more.
✔ Pairs Well with Tex-Mex Cornbread or Flatbreads – ‘Cause you need something to scoop up all that spicy goodness! 🫓

So there ya have it—Spicy Shrimp Rice done right! Whether it’s a backyard BBQ or a weeknight craving, this dish is guaranteed to be a crowd-pleaser. Now, grab a plate and dig in, eh? 🍤🔥

Ingredients

Ingredients for cooking rice:
3 teaspoons safflower oil or vegetable oil
1 ½ Tablespoons Tellicherry Black Pepper Sauce
2 cups water
2 teaspoons salt

Ingredients for marinating shrimp:
1-3 Tablespoons Hurricane Mash
1 1/2 lbs shelled, de-veined shrimp

Ingredients for cooking shrimp:
1 Tablespoon butter
1 Tablespoons Tellicherry Black
1 Tablespoon safflower oil,
1 large onion, chopped
1 bell pepper chopped
1 red sweet pepper chopped
3 Tablespoons Peppermaster Sauce
¼ Cup lager beer
¼ Cup dry white wine
½ Pound (1 cup) cooked fresh or frozen peas
1 Tablespoon finely chopped fresh parsley leaves, for garnish

Directions

Directions for cooking rice:
In a heavy saucepan with a heavy lid, heat 3 teaspoons of the safflower oil over medium-high heat, then add Tellicherry sauce until sizzling, about 1 minute. Add the 2 cups water and bring to a boil. Add the rice and 2 teaspoons of salt. Stir, reduce the heat to medium-low, cover, and cook without stirring until the rice is done, about 15 minutes. Remove the lid, drizzle with 2 teaspoons of the safflower oil, and rake the top of the rice with a fork. Turn the heat off and cover for 10 minutes, then uncover and let cool.

Directions for cooking shrimp:
Marinate shrimp in Hurricane Mash for up to one hour before cooking.

In a skillet, add 1 tablespoon of butter and 1 tablespoon of Tellicherry Black and cook the shrimp, about 2 minutes. Remove shrimp and set aside.

Heat the safflower oil over medium-high heat, stirring in the garlic, onion, bell pepper, and Peppermaster Sauces, stirring gently until the liquid evaporates, about 5 minutes. Continuing to stir, add the beer and bring to a boil. Add the white wine and cooked rice. Stir gently until the rice takes on a uniform color from the other ingredients. Push the shrimp and cooked peas into the rice once it has been blended and coloured, stirring ever so slightly, then simmer without stirring over medium-low heat until the rice dries and the shrimp are hot, about 5 minutes. Sprinkle the top with parsley and serve with Tex-Mex Cornbread or flatbreads.