Easy "Barbecue" Shrimp & Jumbalaya Rice

1 spring rosemary, finely chopped leaves
1 lb. shrimp, peel, devein
3 Tbsp. butter
5 cloves fresh garlic, crushed
1-1/2 tsp. Louisiana-style barbecue seasoning
1/2 cup white wine
1 Tbsp. Worcestershire sauce
1-1/2 tsp. Tabasco or to taste
1 tsp. pepper

Preheat a large sauté pan on medium-high heat 2-3 minutes. Place butter in pan, swirl to coat, add crushed garlic, cook 2 minutes stirring occasionally, until garlic is golden. Meanwhile sprinkle seasoning over shrimp.

Add shrimp to pan and cook 3-4 minutes, turning occasionally, until shrimp turn pink. Remove shrimp from the pan and cover to keep warm.

Add remaining ingredients including roasmary leaves to pan and cook 2-3 minutes until liquid is reduced in volume by one half. Serve sauce over shrimp.

Jambalaya Rice:

1 Tbsp. butter
1/2 cup trinity mixed vegetables, diced, onion, peppers, celery
3 oz. andouille or other Cajun-style sausage (1 link)
2 cups water
1 (5.7 oz.) pkg. quick-cooking dirty rice mix
3 Tbsp. diced pimientos, drained
10-12 sprigs fresh parsley, chopped

Preheat a medium saucepan on medium-high heat 2-3 minutes. Place butter in pan and swirl to coat. Add trinity mix and cook 2-3 minutes stirring often, until tender.

Cut sausage into small pieces. Add remaining ingredients (except parsley) to pan, bring to boil, stir reduce heat to low. Cover and simmer 6-7 minutes, stirring occasionally, until rice is tender.

Remove from heat and let stand 5 minutes, until all liquid is absorbed. Stir chopped parsley into rice and serve.