I am all about easy recipes sometimes.  Yes, there are times when I have all the time in the world to focus on one recipe, of course those days are few but I do have those days sometimes.  But then there re those days when I need a quick delicious meal and I need it now…  This Cajun Shrimp and Rice is such a winner.  With the lemon and parsley this dish  tastes so fresh and absolutely wonderful.  Everyone loved it and it only took me 30 minutes or less.  I know, hard to believe but it did.

 

 

Perfect way to end out the summer with school starting back this week… I know eekkkk school, where has the time flown by??? and can it stop!!!!

This is sure to be a crowd pleaser!

Enjoy! 🙂

 

Make 1 cup of white rice with 2 cups of chicken stock.   Allow that to cook.  Heat the butter, olive oil, and garlic in a large skillet over medium heat for about a minute. Add the Cajun seasoning, cayenne and shrimp and cook, stirring constantly, for another minute. Season with salt and pepper.
Add the tomatoes and green onions to the skillet and cook, stirring constantly, for one 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 minutes. Stir in the parsley and serve with lemon wedges.

Cajun Shrimp and Rice

(adapted from Food Network Magazine)

Ingredients

1 tablespoon butter

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons Cajun seasoning

1/2 teaspoon Cayenne Pepper

1 pound large shrimp, peeled and de-veined

Salt and pepper

3 large tomatoes, seeded and chopped

2 bunches green onions, chopped

1 1/2 cups COOKED white rice (I cooked mine in chicken stock)

3 tablespoons chopped fresh parsley

Lemon wedges

 

Directions

Make 1 cup of white rice with 2 cups of chicken stock.  Allow that to cook.  Heat the butter, olive oil, and garlic in a large skillet over medium heat for about a minute.
Add the Cajun seasoning, cayenne and shrimp and cook, stirring constantly, for another minute. Season with salt and pepper.
Add the tomatoes and green onions to the skillet and cook, stirring constantly, for one minute. Add the rice and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 minutes. Stir in the parsley and serve with lemon wedges.

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See you next time!