Southwestern Shrimp and Rice

I used brown rice for this recipe. You could easily serve this with cous cous too.

1 tbsp unsalted butter
olive oil
salt and pepper for seasoning
3 garlic cloves, minced
2 tsp southwestern seasoning
shrimp, cleaned, peeled and deveined (pat the shrimp dry after cleaning)
1 yellow onion, chopped
1 green bell pepper, chopped
1 - 14.5oz diced tomatoes with green chili’s
6 green onions, chopped
rice of your choice

Cook rice according to package directions.

While rice is cooking, heat a sauté pan over medium-high heat. Melt butter and drizzle pan with olive oil. Add shrimp, season with 1 tsp of the southwestern seasoning and with salt and pepper. Cook for about 5 minutes, stirring occasionally. Add garlic and continue to sauté for another 3 minutes are so, just until shrimp are completely cooked through. Remove shrimp and place in a bowl to rest.

Add onions, bell pepper, season with salt and pepper and the rest of southwestern seasoning. Sauté for about 10 minutes, stirring occasionally.

Add tomatoes to the vegetables and reduce heat to a simmer. Cook for about 10 minutes, stirring occasionally.

Add shrimp and green onions, mix well letting the shrimp to heat up. This should only take a couple of minutes.

Top rice with shrimp mixture. Serve and ENJOY!!!

Wine pairing........Chardonnay or Rioja.