Monday, July 12, 2010

Cajun Shrimp and Rice



 Jambalaya was an enormous hit a few months ago.  When I saw this recipe on the Food Network website it sounded like a lighter version with the same good spicy flavor.

Cajun Shrimp and Rice

1 Tbsp Unsalted Butter
2 Tbsp Extra-Virgin Olive Oil
3 cloves Garlic, minced
2 tsp 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 Tbsp Chopped Fresh Parsley

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and ¼ 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.

*I did adjust the instructions a bit by rubbing the shrimp with the Cajun Seasonings and refrigerating for a hour before cooking.  I also took the tails off- per Husband's request.  Prettier with tails, but easier to eat without.  :)

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