Cajun
Shrimp and Rice Skillet is a one-pot wonder loaded with delightful shrimp and
rice with a Cajun preparing that the whole family will appreciate!
Isn't it such a great amount of enjoyable to watch the changing of the seasons? I think this must be one of my most loved seasons. (All things considered, fall is incredible as well, feeling that first fresh breeze and pulling out all the soup plans is simply awesome, right?)
Seeing all that green spring up all over and observing all the buds on the trees develop and the blossoms sprout… it just feels like a recharging from various perspectives… I even begin to change the manner in which I consider plans and the dinners I plan for the week.
Ingredients
- 2 2/3 cup chicken broth
- 1 1/3 cups uncooked long grain white rice
- 1 pound large or jumbo shrimp, peeled and de-veined
- 1 teaspoon minced garlic
- 4 tablespoons butter, melted divided
- cajun seasoning see below
cajun seasoning
- 1 teaspoon salt
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano may sub an Italian herb blend or Herbs de Provence
- 1/4 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 15 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.
- Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.
