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A quick and totally flavorful weeknight meal full of fresh veggies and shrimp!
In a large skillet (use one with a lid because you’ll need the lid later), heat oil and garlic over medium heat and stir garlic until fragrant. Add in rice and chopped pepperoni and cook until the rice has become translucent, about 5 minutes. Make sure it is translucent before the next step.
Add the wine and cook until the wine has evaporated. Add broth, drained tomatoes and red pepper flakes and stir to combine. Cover and allow to simmer for 10-12 minutes, or until most of the liquid has been absorbed. Stir in shrimp and peas and cook until the shrimp has cooked and become opaque, about 6-7 minutes. Season with salt, pepper and cayenne pepper to taste. Test the rice to ensure it is soft and cooked through. If not, add additional broth if needed and cook until soft. Serve immediately.
Adapted from Everyday Foods.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!