Before I jump into today’s recipe, I want to announce that the winner of last Friday’s Table Inspirations book giveaway is….Amanda! Her favorite summer meal is a BLT and sweet corn. Sounds delicious!
I’ve taken to purchasing a package of frozen shrimp about once a month on my quest to teach myself to like shrimp (I’m getting there!). They make a quick supper, which is a huge draw for me at the end of a long work day. I really enjoyed this dish; it’s filled with spice. And aside from researching and mixing up my own Cajun seasoning, this came together super quick. Jeremy was more than happy to take the leftovers for lunch the next day.
CAJUN SHRIMP AND RICE
(from Food Network Magazine, April 2010)
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1 Tablespoon unsalted butter
2 Tablespoons olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked rice
3 Tablespoons chopped fresh parsley
Heat the butter, olive oil, and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp is opaque, about 3 more minutes. Stir in the parsley and serve with lemon wedges, if desired.