Cajun Shrimp Scampi Rice
Ingredients
| 2 1/2 cups | 600 ml | chicken broth |
| 1 cup | 240 ml | long grain rice |
| 1/2 cup | 120 ml | diced onion |
| 1/4 cup | 60 ml | diced celery |
| 1/4 cup | 60 ml | diced green bell pepper |
| 1 | garlic clove, minced | |
| 3 tablespoons | 45 ml | butter |
| 1/4 teaspoon | 1.3 ml | paprika |
| 1/4 teaspoon | 1.3 ml | cayenne pepper |
| 1/2 teaspoon | 2.5 ml | dried oregano |
| 1/2 teaspoon | 2.5 ml | dried basil |
| — | salt & pepper to taste | |
| 1 pound | 455 g | large shrimp, peeled and deveined |
| 2 teaspoons | 10 ml | Cajun seasoning |
| 1 tablespoon | 15 ml | olive oil |
| 2 teaspoons | 10 ml | garlic, minced |
| 2 tablespoons | 30 ml | butter |
| 1/4 cup | 60 ml | white wine |
| 1 tablespoon | 15 ml | freshly squeezed lemon juice |
| — | lemon zest | |
| — | salt & pepper to taste | |
| — | finely chopped parsley |
Instructions
- In a pot over medium heat, add butter, onion, celery, bell pepper and garlic. Saute the vegetables for about 5 minutes and then add the seasonings (paprika, cayenne pepper, oregano, and basil). Stir in the rice and toss well to coat.
- Once the grains are lightly golden, stir in the chicken broth. Cover and let simmer to cook for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.
- Rub the shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a pan on medium heat. Add shrimp and cook for 2-3 minutes, just until seared but not fully cooked. Remove from pan and set aside.
- Add garlic to the pan, sauté for a minute, and then stir in the butter. Pour the white wine, lemon zest, and lemon juice. Allow to slightly thicken.
- Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice.