Hot Dirty Shrimp

• 1 Chub Hot Pork Sausage (12-16oz)(Jimmy Dean)
• 1 Box Dirty Rice Mix (Zattarain's)
• 12 Extra Large Uncooked Shrimp, thawed (10-12 per/lb)
• 3 Tblsp Butter (divided)
• 2 Tsp Cajun Seasoning

1. (In a 5 quart skillet with a good sealing lid) Brown the sausage over medium heat until it just starts to carmelize/crisp some of the smaller chunks of meat.
2. Add the dirty rice mix directly to the browned meat and add either the recommended amount of water or use chicken broth for enhanced flavor.
3. Bring to a boil then cover and simmer according to the dirty rice directions (20-25 minutes)
4. After the rice has simmered for 15 minutes melt 2 Tblsp of the butter in a 12" skillet over medium heat and add the seasoning.
5. When the butter begins to bubble add the shrimp and cook for about 4 minutes per side or until the shell turns dark pink. Make some toast. Flip the shrimp and cook for 4 minutes or until the shell turns dark pink.
6. The shrimp shells will expand and spread open moderately.
7. Plate the shrimp (6ea) and add the last Tblsp of butter to the pan to deglaze then drizzle over the shrimp. Squeeze a lemon wedge over the shrimp. Add a generous portion of the rice to the plate (about 2 cups). Add the toast and serve with a chilled Riesling or other light white wine.
8. Use a steak knife and fork to cut the shrimp from inside the shell leaving the shell intact. You can cut bite size pieces as you go or remove it as a whole piece at one time

sausage, rice, shrimp, tblsp butter, cajun seasoning

Taken from www.epicurious.com/recipes/member/views/hot-dirty-shrimp-1208636 (may not work)