Cajun shrimp & rice
I haven’t made shrimp in awhile so I figured I would spice things up by cooking not only shrimp, but spicy shrimp.
First things first, take out the butter, melt two tablespoons in the microwave and keep the rest for the rice. Next make the Cajun seasoning, you can use store-bought seasoning, but i feel like its much better making your own and you can control the heat if you make it yourself. In a freezer bag, or bowl pour the melted butter and half of the Cajun seasoning over the shrimp and mix, set aside.
Heat the rest of the butter over medium heat, add fresh chopped/minced garlic,add rice remainder Cajun spice, chicken broth, mix well. Bring rice to a boil, after it boils up, cover and reduce heat to low, allow to simmer for anywhere between 15-30 minutes. Stir mixture a few times sporadically to insure even cooking, When rice is tender, but not 100% ready, but darn close, add shrimps and mix, put lid back on top. shrimp can take anywhere between 5-15 minutes depending on the size of shrimp you used. Mix shrimp mixture at least once to ensure the shrimp is properly cooked. Add some parsley, mix it up, then top the rest of the dish with the remaining parsley.
** Disclaimer: This recipe listed as is, is VERY SPICY. It has a high forward heat, which is from the Cheyenne pepper and a lingering heat which is from the red pepper flakes. If you don’t want to feel it on the toilet in the morning, if you catch my drift, then I suggest you lower those spices. Less forward heat, use less Cheyenne. Less lingering heat, use less red pepper flakes.
Ingredients
1 1/3 cups of uncooked long grain rice
3 cups chicken broth
1 pound (or more i usually add more) large/jumbo uncooked peeled and de-veined shrimp
4 tablespoons butter (divided)
2 teaspoons minced garlic
Fresh chopped parsley
Cajun seasoning
3 tablespoons smoked paprika
2 teaspoons salt
1 teaspoons fresh black pepper
2 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
