▢1 1/3 cups uncooked long grain white rice
▢2 2/3 cup chicken broth
▢1 pound large or jumbo shrimp, peeled and de-veined
▢4 tablespoons butter, melted divided
▢1 teaspoon minced garlic
▢cajun seasoning see below
▢1 1/2 teaspoons paprika
▢1 teaspoon salt
▢1 teaspoon garlic powder
▢1/2 teaspoon cracked black pepper
▢1/2 teaspoon onion powder
▢1/2 teaspoon dried oregano may sub an Italian herb blend or Herbs de Provence
▢1/2 teaspoon cayenne pepper
▢1/4 teaspoon crushed red pepper flakes
Whisk together all of the ingredients for the cajun seasoning.
Melt 2 tablespoons butter in a large skillet over medium heat.
Stir in garlic, half of the cajun seasoning, and the rice.
Stir in chicken broth, bring to a boil, reduce to a simmer and cover.
Cook for 15 minutes, stirring 1-2 times throughout.
While rice is cooking, prepare the shrimp by stirring together remaining 2 tablespoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat.
Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.
I did this first w/some of the cajun spice, I also added about 1-2t of Slap Ya Mama cajun seasoning (extra spice):
For browned shrimp, you can saute the shrimp in the pan at the start of the recipe, transfer to a plate and cover to keep warm until the end, then stir into rice and serve.