Sep 2, 2011
Cajun Rice and Shrimp
Cajun French: la chevrette (la shuv-ret) – shrimp
- 1 lb. Shrimp (10-12 count)
- 1/2 Creole Red onion (any available onion type)
- 3 cloves garlic
- 3 Tbl olive oil
- 1 cup Cajun Grain Brown Jasmine Rice, uncooked
- 1/2 cup course chopped baby carrots
- Salt & Pepper
- 1 tsp Cajun Seasoning
- Smoked paprika
- Cayenne pepper
- ¼ cup fresh Parsley, chopped
- 1 Tbl fresh Green Onions, chopped
Cajun Grain is local milled rice that has a nutty flavor. Use your choice of rice and cook according to package directions. Add 1 tsp Cajun Seasoning to the rice water and go lighter on the salt.
Boil carrots with a pinch of salt.
Mince garlic and slice onion. Combine with 1 Tbl olive oil and let sit while rice & carrots cook. When carrots & rice are cooked, heat onion & garlic over medium heat and sauté until onions are tender (3-5 minutes). Remove onions and garlic. Add 2 Tbl Oil to skillet, add shrimp, single layer, and season with salt, paprika & cayenne pepper to taste. Cook until bottom side is pink (about 1 minute) and turn shrimp. Sprinkle liberally with paprika and cook 1 minute or until pink. Turn off heat.
Mix rice, carrots, and parsley and divide between 2 plates. Place shrimp on rice and spoon oil, onion, and garlic over shrimp and rice. Garnish with chopped green onions.