INGREDIENTS
•
Shrimp:2 teaspoons fresh rosemary (finely chopped)
•
3 tablespoons butter
•
2 tablespoons minced garlic
•
1 lb peeled/deveined shrimp
•
1 1/2 teaspoons Louisiana-style barbecue seasoning
•
1/2 cup white wine
•
1 tablespoon Worcestershire sauce
•
1 1/2 teaspoons hot pepper sauce (or to taste)
•
1 teaspoon pepper
•
Jambalaya Rice:
•
3 oz andouille or smoked Cajun sausage (1 link)
•
1 tablespoon butter
•
1/2 cup trinity mix (fresh diced onions, bell peppers, celery)
•
2 cups water
•
1 (5.7-oz) package quick-cooking dirty rice mix
•
3 tablespoons diced pimientos