Ingredients
- 1 1/2 cups long-grain rice, uncooked (I like basmati)
- 4 tablespoons butter, unsalted (divided use)
- 1 tablespoon garlic, minced (divided use)
- 3 cups chicken broth
- 1 pound large shrimp, peeled & deveined
- Cajun Seasoning
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 3/4 teaspoon black pepper, ground
- 3/4 teaspoon onion powder
- 3/4 teaspoon oregano, dried, crushed
- 1/2 teaspoon cayenne pepper (to taste)
How to Make
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Step 1: Place all of the seasoning ingredients in a small bowl. Whisk to combine. Taste for salt and adjust as needed.
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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.
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Step 3: Meanwhile, peel the shrimp and set aside.
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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.
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Step 5: Add the shrimp and all the pan drippings to the rice. Stir to combine. Serve.
We hope you enjoy this recipe!
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