Crab & Shrimp Rice
Crab & Shrimp Rice
Ingredients
- 2 sticks unsalted butter
- 2 tablespoons garlic paste
- 1 pound shrimp, peeled, deveined, tail-on
- 1 tablespoon Kinder's Buttery Steakhouse seasoning, or to taste
- 1 tablespoon SBR BBQ Sweet & Spicy seasoning, or to taste
- 1/2 teaspoon Louisiana hot sauce, or to taste
- 8 ounces lump crab meat
- 1/2 lemon, for squeezing juice
- 1/4 cup fresh parsley, chopped
- 4 cups cooked white rice
Instructions
- 1
Place a large pan or skillet over medium heat. Add the 2 sticks of unsalted butter and allow it to melt and brown, stirring occasionally. This should take about 3-5 minutes. Watch carefully to prevent burning.
⏱️ 5 min
- 2
Once the butter is browned and fragrant, add the garlic paste to the pan. Stir it into the butter and cook for 30 seconds until aromatic.
⏱️ 1 min
- 3
Add the peeled, deveined, tail-on shrimp to the pan with the butter and garlic mixture. Spread them in a single layer if possible.
⏱️ 1 min
- 4
Season the shrimp generously with Kinder's Buttery Steakhouse seasoning and SBR BBQ Sweet & Spicy seasoning. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
⏱️ 5 min
- 5
Add the Louisiana hot sauce to the shrimp mixture and stir to combine.
⏱️ 1 min
- 6
Gently fold in the lump crab meat into the pan with the shrimp. Be careful not to break up the crab too much.
⏱️ 1 min
- 7
Squeeze the juice from half a lemon over the seafood mixture.
⏱️ 1 min
- 8
Add the fresh chopped parsley to the pan and stir gently.
⏱️ 1 min
- 9
Add the cooked white rice to the pan with the seafood and other ingredients. Stir and mix all the ingredients thoroughly until well combined and heated through, about 2-3 minutes.
⏱️ 3 min
- 10
Serve the Crab & Shrimp Rice immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab & Shrimp Rice
- 2 sticks unsalted butter
- 2 tablespoons garlic paste
- 1 pound shrimp, peeled, deveined, tail-on
- 1 tablespoon Kinder's Buttery Steakhouse seasoning, or to taste
- 1 tablespoon SBR BBQ Sweet & Spicy seasoning, or to taste
- 1/2 teaspoon Louisiana hot sauce, or to taste
- 8 ounces lump crab meat
- 1/2 lemon, for squeezing juice
- 1/4 cup fresh parsley, chopped
- 4 cups cooked white rice
Instructions
- 1
Place a large pan or skillet over medium heat. Add the 2 sticks of unsalted butter and allow it to melt and brown, stirring occasionally. This should take about 3-5 minutes. Watch carefully to prevent burning.
⏱️ 5 min - 2
Once the butter is browned and fragrant, add the garlic paste to the pan. Stir it into the butter and cook for 30 seconds until aromatic.
⏱️ 1 min - 3
Add the peeled, deveined, tail-on shrimp to the pan with the butter and garlic mixture. Spread them in a single layer if possible.
⏱️ 1 min - 4
Season the shrimp generously with Kinder's Buttery Steakhouse seasoning and SBR BBQ Sweet & Spicy seasoning. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
⏱️ 5 min - 5
Add the Louisiana hot sauce to the shrimp mixture and stir to combine.
⏱️ 1 min - 6
Gently fold in the lump crab meat into the pan with the shrimp. Be careful not to break up the crab too much.
⏱️ 1 min - 7
Squeeze the juice from half a lemon over the seafood mixture.
⏱️ 1 min - 8
Add the fresh chopped parsley to the pan and stir gently.
⏱️ 1 min - 9
Add the cooked white rice to the pan with the seafood and other ingredients. Stir and mix all the ingredients thoroughly until well combined and heated through, about 2-3 minutes.
⏱️ 3 min - 10
Serve the Crab & Shrimp Rice immediately and enjoy!
⏱️ 1 min