Ingredients
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
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
large zip-top bag
1 1/2 cups malted milk balls (can be frozen for easier crushing)
1 (8-ounce) container frozen nondairy whipped topping, thawed
6 Bakery brownies
1/4 cup chocolate syrup
Description
Easy Barbecue Shrimp With Jambalaya Rice
Publix Super Markets
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