Weeknight Cajun Shrimp & Rice
"Weeknight rush? Forgot to thaw something out for dinner? Well, this one will have food on the table in less than 30 minutes! I start the shrimp to thaw, then start the rice. Everything else comes together while the rice is cooking. I've used regular long-grain rice, jasmine, basmati - they all work (but I prefer the basmati)."
Original is 4 servings
Ingredients
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- Cajun Seasoning
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Nutritional
- Serving Size: 1 (376 g)
- Calories 464.7
- Total Fat - 15.2 g
- Saturated Fat - 7.9 g
- Cholesterol - 173.3 mg
- Sodium - 2219.7 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 3.4 g
- Sugars - 1.1 g
- Protein - 22.9 g
- Calcium - 99.1 mg
- Iron - 2.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place all of the seasoning ingredients in a small bowl. Whisk to combine. Taste for salt and adjust as needed.
Step 2
In a lidded skillet, heat 2 tablespoons of the butter until melted and sizzling. Add the rice and stir to coat. Let the rice take on a little color, stirring frequently. Add the HALF the minced garlic and HALF the seasoning mix and saute for 1 minute more. Add the broth, bring to a simmer, and cook for 12-15 minutes until done.
Step 3
Meanwhile, peel the shrimp and set aside.
Step 4
In a separate skillet, add the remaining butter (2 tablespoons) and heat until sizzling. Add the remaining garlic and saute for 30 seconds, being careful not to burn or brown it. Add the shrimp and the remaining seasoning mix. Stir to combine. Cook, turning shrimp at least once, until done. About 2 minutes.
Step 5
Add the shrimp and all the pan drippings to the rice. Stir to combine. Serve.
Tips
No special items needed.
1 Reviews
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