Cajun shrimp and rice

 

Ingredients

• 1 ⅓ cups uncooked long grain white rice
• 2 ⅔ 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 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano, may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

Instructions

• 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 20 minutes, stirring 1-2 times throughout. 
  
• While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat. 
  
• Add the shrimp to a separate skillet and cook 3-5 minutes until shrimp is no longer pink and opaque. Do not overcook the shrimp.
• Garnish with chopped parsley if desired and serve.  I like to add my rice to a dish and pour the shrimp on top.