Shrimp & Rice Pilaf

Delicious, hearty and enjoyable for the whole family.

Ingredients

• Herbies Korean BBQ Rub  ·  1 tablespoon 
• Williamson Extra Virgin Olive Oil  ·  3 tablespoons 
• shrimp, large, raw, tails on  ·  11/2 pound 
• Herbies Paprika Sweet, Hungarian Noble  ·  1 teaspoon 
• Herbies Thyme Leaves, rubbed  ·  1 teaspoon 
• Kosher salt  ·  1 teaspoon 
• Herbies Pepper Black ASTA, ground  ·  1 teaspoon 
• bell peppers, chopped  ·  2 
• Spanish chorizo, casing removed, chopped  ·  1/2 pound 
• spaghetti, broken, uncooked  ·  1 cup 

Instructions

1. In a medium bowl, combine 2 tablespoons of the Williamson Extra Virgin Olive Oil, the shrimp, Korean spices, paprika, thyme, and a pinch of each of salt and pepper toss to coat.In a medium bowl, combine 2 tablespoons of the olive oil the shrimp, the Korean spice mix seasoning, paprika, thyme, and a pinch of each of salt and pepper. Toss to coat the shrimp thoroughly.
2. Heat a large skillet over medium high heat, add in the shrimp in a single layer and cook for 2 to 3 minutes until seared.
3. Add the bell peppers and chorizo and cook, stirring occasionally about 3 to 5 minutes until the shrimp is pink and cooked through. Transfer the shrimp mixture to a large plate.
4. In the same skillet heat the remaining 1 tablespoon of olive oil oil over a medium heat when the oil shimmers add the spaghetti and rice and cook for about one to two minutes until toasted. Stir in 2 cups of water, increase the heat to high and bring to a boil. Cover and reduce the heat to low and cook for five minutes.
5. Turn the heat off and let the rice and spaghetti sit covered about 15 minutes then remove the lid and fluff the rice with a fork. Return the shrimp and peppers to the skillet and toss to combine.
6. Divide the jambalaya among six plates with a little chives.

Jenny's Tip: - To make broken spaghetti just take a handful of dry spaghetti and break it into three or four pieces and you have broken spaghetti