CAJUN SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams
EASY ONE POT CAJUN SHRIMP AND RICE
Easy One Pot Cajun Shrimp and Rice is ready to eat in just 30 minutes, perfect for weeknight family dinners and a simply delicious shrimp and rice recipe! It's so satisfying, easy-to-make, only requires a few ingredients, and full of cajun flavour; making it one of the best one pot meals everyone will enjoy! Serve for dinner, and perfect for leftover lunch the next day!
Provided by Taneisha Morris
Categories Fish & Seafood Main Dishes & Entrees Quick, Easy & Under 30
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F (190°C). Season shrimp with cajun seasoning, onion powder, garlic powder, smoked paprika, salt and black pepper; set aside for at least 15 minutes.
- Heat olive oil in a 10-inch skillet or deep pan over medium high heat. Add shrimp and sauté until cooked, about 2-5 minutes, flipping at the halfway point. Remove and transfer to a plate; set aside.
- Melt butter in skillet then add onions, sauté for 2-3 minutes then add garlic and continue to sauté until fragrant and softened. Stir in chicken broth (or stock) and rice. Season with cajun seasoning, italian seasoning, salt and pepper to taste. Increase heat to high and bring mixture to a boil, stirring frequently for around 3 minutes, then reduce heat to medium low and allow to simmer until most of the liquid has absorbed. Cover and transfer to preheated oven for about 12-15 minutes or until rice tender to your liking. Remove from oven, allow to rest for 10 minutes, stir in shrimp, garnish with green onions and enjoy!
Nutrition Facts : Calories 572 kcal, Carbohydrate 81 g, Protein 25 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 165 mg, Sodium 1463 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
ONE-SKILLET CAJUN SHRIMP AND RICE
Steps:
- Place the rice in a rice cooker along with 2 cups water; set it and forget it.
- Arrange the shrimp on a plate in a single layer and dust with 2 teaspoons of the Cajun seasoning and a little salt.
- Add the olive oil to a large skillet over medium heat. Add the celery and green bell pepper and saute until beginning to soften, about 5 minutes. Add the andouille, scooting the veggies to the side so that the sausage can get a good sear on both sides. Remove the goods from the skillet and reserve in a bowl.
- There should be enough oil in the skillet, but if it's on the dry side, add a tiny drizzle of olive oil. Add the shrimp to the skillet in a single layer and sear on both sides, 2 minutes tops. Add the shrimp to the sausage bowl.
- Add the broth, milk and remaining teaspoon Cajun seasoning to the skillet. Make a cornstarch slurry by combining the cornstarch with 2 tablespoons water in a small bowl. Whisk it with a fork, then slowly pour the slurry into the skillet. Cook the sauce, whisking, until it thickens just a tad. Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it. Is the sauce where you want it? Maybe a little black pepper? Little more lemon? Do it.
- Now, add the reserved veggies and meats to the skillet and toss to combine. It's seriously so silky and luscious you'll weep.
- Serve this over your brown rice, garnished with parsley and lemon wedges, and that's all she wrote. So eat. Time to eat.
CAJUN SHRIMP AND RICE
This Cajun Shrimp and Rice will have everyone clamoring for seconds and thirds! Each and every bite is filled with succulent shrimp, juicy sausage and al dente rice laced with just the right kick of zippy, smoky, Cajun heat. To make this deceptively easy Cajun Shrimp recipe, you'll sear the sausage followed by the shrimp, sauté the onions, bell peppers and rice, then add the broth and diced tomatoes and simmer to al dente perfection. Of course, this recipe is incredibly versatile, add whatever veggies you like or omit them altogether, you can even swap the shrimp for chicken! Your family will especially love this Cajun Shrimp and Rice alongside sweet cornbread and roasted broccoli. Let's eat!
Provided by Jen
Number Of Ingredients 17
Steps:
- Mix Cajun seasonings together. Add 1 ½ tablespoons to the raw shrimp in a bowl and stir to coat; set aside.
- Heat 1 tablespoon oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat. Add sausage and brown on each side, about 5 minutes. Remove sausage to a plate using a slotted spoon; set aside.
- Add 1 tablespoon oil to the drippings in the skillet and heat over medium-high heat. Add the shrimp in an even layer and cook just until opaque, about 2-3 minutes per side. Remove shrimp to a plate using tongs. You can chop the tails off of the shrimp once cool enough to handle if desired.
- Heat 1 tablespoon oil in the now empty skillet over medium-high heat. Add rice, onions and all remaining Cajun seasoning and sauté for 3 minutes. Add the bell pepper and celery and sauté 3 additional minutes (onions should be softened). Add garlic and sauté 30 seconds.
- Stir in the chicken broth, diced tomatoes, tomato paste and the cooked sausage.
- Bring the pot to a simmer, uncovered - the bubbles should reach to the center of the skillet (this can take up to 5 minutes, so be patient). Give everything a stir, cover, and reduce heat to LOW. Simmer for 5-10 minutes, checking and stirring at 5 minutes and replacing the lid. The rice is done when most of the liquid is evaporated and the rice is tender but slightly al dente. Add additional water or broth if the liquid has evaporated and the rice is not cooked yet.
- Once the rice is al dente, stir in the shrimp, cover, and remove from heat. Let the pot rest undisturbed for 10 minutes.
- Drizzle in lemon juice and fluff with a fork. Taste and season with additional salt or cayenne pepper to taste (I like more of both).
CAJUN SHRIMP & RICE SKILLET
Make and share this Cajun Shrimp & Rice Skillet recipe from Food.com.
Provided by Jonathan Melendez
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
- Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
- Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
- Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.
Nutrition Facts : Calories 485.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 147.8, Sodium 886.4, Carbohydrate 69.9, Fiber 2.8, Sugar 5.4, Protein 25.7
CAJUN SHRIMP AND RICE
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
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and Cajun seasoning in oil and butter until shrimp turn pink. Add garlic; cook 1 minute later. Add peas and rice. Cook 2-3 minutes or until heated through.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 550mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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