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Cajun Shrimp and Rice

November 20, 2014

One of my favorite go-to staples lately is shrimp. Which is odd, because I was never a big shrimp fan. I don’t eat a lot of seafood outside of fish – it’s a texture thing for me. Maybe I’m growing up! I find shrimp as an easy protein to buy in small quantities and cook quickly. I’ve posted a Shrimp Salad recipe a while back and now here’s a spiced up rice one.

Note: I usually cheat and buy pre-cooked shrimp and just warm them up in a skillet.

Shrimp 1

Difficulty: Easy
Prep Time: 15 min
Cook Time: 6 min
Total Time: 21 min (if you have pre-cooked race)
Yield: 2 servings
Taste: Good

1.5 cups white rice, cooked
1/2 tbs unsalted butter
1 tbs extra-virgin olive oil
2 cloves garlic, minced
1 tsp Cajun seasoning (a mix of mostly paprika, to salt, garlic powder, black pepper, onion powder, cayanne pepper, oregano, and thyme. Can see Creole recipe here)
1/2 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
2 plum tomatoes, chopped
1 bunches scallions, chopped
1.5 tbs chopped fresh parsley
Lemon wedges, for serving (optional)


1) Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute.

2) Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

3) Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Shrimp 2

Source: Food Network


From → Main Dish, Side Dish

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