Ingredients

The following ingredients have 4 Servings
  • 1 lb shrimp (peeled and deveined)
  • 3 tbs unsalted butter (divided)
  • 1 tbs Cajun seasoning (see NOTES)
  • 1 tbs garlic (minced)
  • 1 lemon (zest and juice)
  • 1 tbs fresh parsley (chopped, optional)
  • 3 tbs unsalted butter
  • 1 large onion (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup bell pepper (diced)
  • 1 tbs garlic (mincned)
  • 1 cup rice (jasmine preferred)
  • 1 1/2 cup chicken stock (low-sodium preferred)
  • 1 tsp Cajun seasoning

Instruction

  • For rice, melt butter over medium heat in a large saucepan. Add the celery, onion, garlic, and bell pepper. Saute for about 5 minutes, or until soft. Don’t let it brown. Stir in the Cajun seasoning.
  • Add the rice and stir until rice is slightly toasted. Add the chicken stock, bring to a boil, then reduce heat and cover. Cook for 10-15 minutes, until liquid is absorbed. Fluff with a fork, then cover, set aside and keep warm
  • For the shrimp, melt 2 tablespoons of the butter over medium-high heat in a large heavy skillet. Sprinkle the shrimp with the Cajun seasoning.
  • Add the shrimp and cook until golden brown on each side; about 5 minutes for large shrimp. Add the garlic and cook only until garlic is aromatic; about 30 seconds.
  • Remove the pan from the heat and add the lemon juice and zest, tossing to coat. Add the remaining 1 tablespoon of the butter, tossing the shrimp in the melting butter.
  • Serve immediately over the rice.
  • Top with the chopped parsley if using.