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Cajun Rice and Shrimp

Cajun Rice and Shrimp

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.

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