I’m not really one of those 30-Minute Meals people, or people who are good about thinking ahead so meal-prep is a cinch. But once in a while I’ll be inspired, or bored, so I’ll think ahead enough to make tasty, quick-and-easy weeknight meals like this Cajun-spiced skillet shrimp and rice.
I saw it featured on the Food Network website, which I rarely visit unless I’m searching an Ina Garten recipe. The reviews were glowing, and now I can add mine to the mix!
It’s easy because the shrimp cooks in no time, and you make the rice beforehand, adding at the end to warm through. Despite it’s speedy preparation and cooking time, it’s not semi-homemade at all, using fresh tomatoes, lots of green onions and my home-made Emeril’s Essence (you can use any Cajun seasoning on hand).
I doubled the spice in mine, so it was very peppery, which we liked. Adjust to your tastes.
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning (original recipe calls for 2)
- 1 pound large shrimp, peeled and deveined
- Kosher salt and freshly ground pepper
- 4 plum tomatoes, chopped (or one really big heirloom tomato)
- 2 bunches scallions, chopped
- 3 cups cooked white rice (can be made day ahead)
- 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 shrimp, then Cajun seasoning and cook, stirring, until the shrimp begin to curl, about 1 minute. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Taste for seasonings.
Add the rice (might want to heat in microwave for 1 min, if made day before) and 1/4 cup water (if necessary – I didn’t because my tomato was so juicy) 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.
I just realized it’s also pretty durn healthy!
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Hearty enough for any hungry man or woman, with a nice spicy kick and fresh taste and texture of good shrimp. I think next time, I will also add some sort of spicy sausage, so it tastes like jambalaya.
Enjoy, friends! xoxo