Ingredients: |
Ingredients: INGREDIENTS ▢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
Cajun seasoning ▢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
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Directions: |
Directions: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. |