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This shrimp and rice dish is sure to become a hit in your house.
Shrimp And Rice Cajun Style
If you love shrimp and rice combinations, this is one that will knock your socks off.
The funny thing about this recipe is that it is not so much the shrimp that is spectacular, it’s actually the rice that steals the show here.
In fact, this rice concoction is so good, you might want to skip the shrimp and just serve it by itself. It’s satisfying and loaded with veggies. And loaded with all this good stuff, it’ll leave you full and satisfied.
Don’t fret if you don’t have any shrimp on hand. This recipe is perfect for any meat or poultry substitution.
Leftover meat and poultry work well too. Just toss the leftover meat in the rice pot during the last 5 minutes of cooking.
For fresh meat, you can saute that in a skillet with a bit of oil or butter until it’s cooked through. Then just put it on top of the rice when you serve it.
And another good point here is, you really don’t need any meat at all. The star of this show is the rice and it’s plenty satisfying all by itself. You won’t miss the meat.
As I said above, the rice is good enough to satisfy without any added meat, poultry or seafood.
And this also works for a vegetarian or vegan meal.
For a vegetarian meal, simply replace the chicken stock with a good vegetable stock. For a vegan meal, do the same as for a vegetarian meal except use a very flavorful olive oil or vegan butter in place of regular butter.
For the very best flavor, I use jasmine rice. It adds so much more to this dish. Basmati works well too, but if all you have is regular long-grain white rice, use that. It will still have wonderful flavor.
Cajun Shrimp and Rice
- 1 lb shrimp peeled and deveined
- 3 tbs unsalted butter divided
- 1 tbs Cajun seasoning see NOTES
- 1 tbs garlic minced
- 1 lemon zest and juice
- 1 tbs fresh parsley chopped, optional
- 3 tbs unsalted butter
- 1 large onion chopped
- 1/2 cup celery chopped
- 1/2 cup bell pepper diced
- 1 tbs garlic mincned
- 1 cup rice jasmine preferred
- 1 1/2 cup chicken stock low-sodium preferred
- 1 tsp Cajun seasoning
- For rice, melt butter over medium heat in a large saucepan. Add the celery, onion, garlic, and bell pepper. Saute for about 5 minutes, or until soft. Don’t let it brown. Stir in the Cajun seasoning.
- Add the rice and stir until rice is slightly toasted. Add the chicken stock, bring to a boil, then reduce heat and cover. Cook for 10-15 minutes, until liquid is absorbed. Fluff with a fork, then cover, set aside and keep warm
- For the shrimp, melt 2 tablespoons of the butter over medium-high heat in a large heavy skillet. Sprinkle the shrimp with the Cajun seasoning.
- Add the shrimp and cook until golden brown on each side; about 5 minutes for large shrimp. Add the garlic and cook only until garlic is aromatic; about 30 seconds.
- Remove the pan from the heat and add the lemon juice and zest, tossing to coat. Add the remaining 1 tablespoon of the butter, tossing the shrimp in the melting butter.
- Serve immediately over the rice.
- Top with the chopped parsley if using.
Going to Galveston to pick up soe fresh shrimp from the seafood wharf.
bob linke says
looking for cajun seasoning recipe – referenced to “first heading” – where is that?????????????????
Judith Hanneman says