Stir in rice, Creole seasoning, dried shrimp, 2 teaspoons salt, and 3/4 teaspoon black pepper; cook, stirring constantly, until well combined, about 10 seconds.

1½ pounds (16–20 count) shrimp, peeled, deveined and tail-on; 2 cups uncooked long-grain white rice; ¼ cup canola oil, divided; 1 pound andouille sausage, chopped into (½-inch) pieces ...

Return all the shrimp to the skillet, lower the heat to medium, and pour the Chile Colorado Sauce and heavy cream over them. Cook until the shrimp are just cooked through, about 5 minutes. 3.

Shrimp Fried Rice. Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort.

Heat 1 tablespoon oil in a medium saucepan over medium. Add shrimp shells; cook, stirring often, until aromatic and shells are bright pink, about 1 minute.

12 shell-on large or extra large shrimp, deveined and rinsed. 3/4 cup all-purpose flour. 1 tablespoon sweet Spanish paprika. 2 teaspoons hot Spanish paprika ...