Thursday, September 9, 2010

Easy Weekday Meal: Cajun Shrimp & Rice

This is a recipe I found on the Food Network website that was not only really delicious, but super easy to prepare and came together in just a few minutes. I made the rice the night before and bought the shrimp at the grocery store already deveined. The recipe calls for white rice but would be just as good with brown basmati. You can also sub out a can of chopped tomatoes for the plum tomatoes. I added in a yellow bell pepper as well. Make this soon and enjoy!

Cajun Shrimp & Rice
1 tablespoon butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced 2 teaspoons
Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning to taste and the shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season generously with salt and pepper. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water 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.

1 comment:

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