Cajun shrimp and rice scampi. Jen gets the kitchen sizzling with her Cajun shrimp scampi. Season the shrimp with Cajun seasoning, salt, and pepper. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!).
Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful This shrimp fried rice dish is inspired by a Malaysian restaurant I used to frequent before they closed down. You may also like this vegetarian fried rice with. You can cook Cajun shrimp and rice scampi using 18 easy ingredients and 9 simple steps. Follow these simple steps to cook that.
Ingredients of Cajun shrimp and rice scampi
- It’s 2 of small red chiles minced.
- It’s 1 of med jalepeno minced.
- Prepare 4 of garlic cloves minced.
- You need 1/4 cup of fine chopped celery.
- You need 1/4 cup of fine chopped green bell.
- You need 1/2 cup of fine chopped onion.
- Prepare 1/4 cup of Fine chopped parsley.
- It’s 1 of large lemon zested and juiced.
- It’s 1 pound of mayport shrimp (or the freshest medium to large you can get).
- It’s of webber Cajun seasoning (it's less saltier than most).
- You need Tsp of Dried basil.
- It’s Tsp of Dried oregano.
- You need Tsp of Smoked paprika.
- It’s of Evo.
- Prepare 4 tbsp of butter.
- You need 2 1/2 cups of chicken stock.
- You need 1 cup of jazmatti rice (long grain).
- Prepare 1/2 cup of dry white wine.
I have a friend with Celiac's disease and I serve this when she comes over for lunch. It lets her have something besides meat and potatoes. It's become a requested recipe. —Ruth Miller, Boyertown, Pennsylvania. I added Cajun spices to top off and it hit the spot.
Cajun shrimp and rice scampi step by step
- Add 2 tbsp of butter to pan, when simmering add all veggies and half the garlic and sauté until really soft, about 15 minutes.
- Add basil, oregano, paprika until combined and then add the rice and cook in the veggies for about 10 minutes. Add a good pinch of salt and cook for another 5. Add stock and simmer covered for about 15 to 20 minutes.
- After about 15 minutes check rice and if liquid is mostly absorbed cover and remove from heat while you finish the rest of the dish.
- Season shrimp with Webber Cajun seasoning and rub in, sear quickly and set aside..
- Add evo to the same pan followed by the rest of the garlic and sauté until fragrant. Add the wine and reduce for a few minutes..
- Add the lemon zest, juice of a whole lemon, 1/2 cup chicken stock and a couple tablespoons of parsley (I add a tsp if crushed red pepper) and simmer for a few minutes..
- Remove from heat and incorporate the rest of the butter until sauce starts to thicken.
- Add shrimp and toss until heated through.
- Plate rice and top with the saucy Cajun shrimp, parsley and a squeeze of lemon.
Definitely a comfort food, great for the winter. I also added more garlic, as I do love my garlic and minced onions. Do you have a favorite meal for those need-something-quick-and-don't-want-to-have-to-plan-or-work-too-hard days? Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine. Serve as is, or with crusty bread, over pasta, or over rice (for.