Sautéed Shrimp and Crab with Jasmine Rice

February 28, 2017

So, after self diagnosing that I have a gluten sensitivity (brought on by my PCOS), I begin exploring life without GLUTEN. It's mind blowing that such a large portion of the foods I consumed daily were processed with wheat or a wheat byproduct. But, this journey has been... well quite the journey (to say the least).

This new found complication, has thrown a monkey wrench in my "cooking game". Most know that I am a stylist by day and an inspiring chef by night. I have cooked since I was about 8 years old, as it was included in my chores. So, discovering that after nearly 25 years of cooking, I now have to learn new ways of preparing AND even purchasing my food, has really been life altering. But, I'm embracing it and even have my amazingly supportive husband who has joined me on the journey.

Below you will find one of our absolute favorite meals. It's easy and somewhat inexpensive and might I add TASTY!!! I truly hope you enjoy!



Sautéed Shrimp and Crab over Jasmine Rice 



1 3/4 cups chicken broth 

1 cup of Jasmine Rice

1 teaspoon of chicken bouillon 

3/4 teaspoon of minced garlic

1 teaspoon of butter

(Can also be served over angel hair pasta)


4 snow crab clusters (clean and broken at the joints)

1 lb of wild caught jumbo shrimp (deveined)

8 tablespoons of avocado oil 

8 tablespoons of butter 

4 tablespoons of chopped garlic

2 cups of white cooking wine

Juice from 3 lemons

Juice from one lime

1 cup of finely chopped parsley 


4 and 1/2 tablespoons of organic dried parsley

2 tablespoons of Tony Chachere's Lite Creole Seasoning

3 teaspoons of black pepper

1/2 teaspoon of smoked paprika

16 oz Heavy Cream (optional)

Sprinkle of sea salt


In small pot, combine all rice ingredients, excluding dry jasmine and bring to boil. Once at a rolling boil, add rice, stir. Once it begins to boil, reduce heat to low. Stir occasionally. Set aside when liquid has evaporated.

In large saucepan, add 4 tablespoons of oil and 4 tablespoons of butter over medium heat. Add garlic and stir. Simmer for 2 minutes and then add crab clusters. Stir and toss for 3 minutes. Add 3/4 cup or 3 tablespoons of parsley, 2 teaspoons of black pepper, 1/4 teaspoon of paprika, 1 1/4 tablespoons of creole seasoning, and sprinkle of salt. Toss for another 3 minutes, add 3/4 juice from lemons and lime and 1 1/4 cups of cooking wine. Stir one final time and cover. Allow to simmer over medium heat for 5 minutes. For richer reduction, add  8 oz of heavy cream, boil for 2 minutes and remove from heat. 

In another sauce pan or the same after pouring crabs into serving dish, add remainder of oil, butter and garlic. Simmer for 2 minutes. Add remainder of seasonings, juice and wine; simmer for additional 2 minutes. Add shrimp cooking on each side for 2 minutes each. Add remainder of cream, cook an additional 2 minutes and remove from heat. 

Serve shrimp over rice or pasta with crabs on side.

Be sure to follow me on IG@glutenfreesoutherndiva

Share on Facebook & Pin to Pinterest!!! 

Happy Feasting! 

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