My, how the week has flown by! I have had a major change (a good change) in my work schedule and food blogging had to be placed on the back burner, which is why it has been a full week since I've made a blog post. I'm hoping that I will be able to post as consistently as I have been but only time will tell. In any case, now that it's the weekend, I am very thankful to have some extra time to devote to blogging again.
This is a delicious and easy dish that can be made in under 30 minutes that my family loves. My husband especially enjoys the addition of bacon because it brings a salty component to the sweet BBQ sauce. While arranging your plate, be sure to drizzle that yummy pan sauce over everything liberally!
- 2 c white rice
- 2 c water
- 4 slices bacon
- 2 c green beans
- 1 c BBQ sauce
- 1 c beef broth
- 1/2 c beer
- 1 lb shrimp, peeled and deveined
- Freshly squeezed lemon juice, to taste
Bring the water to a boil in a medium saucepan. Stir in the rice and cover. Remove from heat and set aside.
Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Crumble the bacon.
Add the green beans to the skillet. Cook and stir until they become wrinkly, about 5 minutes. Remove the green beans from the skillet and set aside.
Whisk together the BBQ sauce, beef broth and beer into the skillet. Bring the mixture to a boil and cook for 5 minutes. Stir in the shrimp and green beans and cook until the shrimp is cooked through, about 3 to 5 minutes.
Spoon the shrimp and green beans over the cooked rice and drizzle some of the pan sauce over all. Squeeze some lemon juice over all. Top with crumbled bacon.