Shrimp with Rice and Peas Recipe

Ready in less than thirty minutes, this dish will be a hit with even the busiest chef!

This meal-in-one takes less than thirty minutes to prepare--and that includes chopping the vegetable. Small to medium shrimp (20 to 25 count) work best, as they cook quickly in the rice, retaining their tender texture. Remember, if you have farm-fresh squash to use less stock, as it will add its juice to the dish.

Serves 4



  • 2 tablespoons olive oil
  • 1½ cups chopped onions
  • 3 tablespoons diced ham (optional)
  • cup coarsely chopped summer squash
  • 1½ cups white rice, such as jasmine
  • 2 cups chicken or fish stock
  • Creole or Old Bay Seasoning
  • Worcestershire sauce
  • Hot pepper sauce
  • 1½ pounds of Roger's Jumbo White Shrimp
  • ½ to 1 cup frozen peas
  • Salt
  • Fresh milled black pepper
  • 2 tablespoons fresh lemon juice (optional)



Heat the olive oil in a large saucepan and add the onions and ham, if using. Cook over medium heat, stirring frequently, for 5 minutes. Stir in the summer squash and rice, and cook, stirring constantly, for another minute. Pour in the chicken stock, and add a shake of Creole seasoning as well as generous dashes of both Worcestershire and hot sauces.

Bring the mixture to a boil, lower the heat, and cover the pot. Let the mixture simmer for 10 minutes, stirring occasionally. Stir in the shrimp and frozen peas. Cover the pot, and cook over medium heat until the shrimp are pink, and both the jumbo white shrimp and rice are cooked through, about 5 minutes. Remove the pot from the heat and let the mixture sit for 3 minutes. Season with salt, pepper, and lemon juice to taste, if desired. Serve immediately.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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