Heat the oil in a nonstick saucepan over medium heat. Add the onion and cook until tender and golden, about 5 minutes. ADd the rice, stirring to coat well, and cook until it begins to turn golden, about 3 minutes. Add the broth and bring to a boil. Cover, reduce the heat, and simmer until the broth has evaporated and the rice is tender, about 20 minutes. Remove from heat and stir in the pecans and parsley.
Mix the steak sauce, vinegar, ketchup, brown sugar, bourbon, and pepper sauce in a bowl until blended. Add the shrimp and toss to coat.
Heat a nonstick, ridged grill pan over medium-high heat. Grill the shrimp until pink and lightly browned, about 3 minutes. Turn the shrimp and cook until nicely browned, about 2 minutes longer. Spoon the rice onto a platter and top with the shrimp.
Originally Submitted
1/24/2009
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