Sassy Shrimp & Rice


Preferred amount of Shrimp, deveined & peeled

3 cups White Rice, cooked

1/2 C diced Poblano Peppers 

1/2 C diced sweet Red Bell Peppers

1 -1/2 C diced fresh tomatoes, skinned, or 1 can diced tomatoes

1 can drained yellow corn, or 2 cups cooked from frozen, drained.1 bunch cilantro

1 onion, diced

1 C Bugtussle Burn salsa

Juice of 2 Limes

Fresh garlic, 1-2 cloves, crushed

S&P to taste

Cayenne Pepper


Soak shrimp in lime juice & garlic.

Chop dried cilantro and set aside.

Cook white rice as directed, but adding S&P & tomatoes with juice, using less water equal to the amount of tomato juice you have. Set aside. In seasoned skillet, heat olive oil & butter. Add diced peppers & onion. Season lightly with S&P and a dash of ceyenne pepper. Sautee till onions are transparent. Set aside in a bowl, leaving any juices in skillet. Add drained corn to this mixture and toss. In same skillet, add marinated shrimp and cook till blushed pink. Ad the Bugtussle Burn to shrimp on med-high heat and toss till heated through. Remove from heat. In a large bowl, toss rice, shrimp and sauteed vegatables with corn together. Add chopped cilantro and re-toss. Garnish each serving with a sprig of cilantro and a lime wedge. Serve with cornbread. YUMMMMMMMM