Supplies
Rice
- 2 1/2 cups of chicken broth
- 1 cup of long grain rice
- 1/2 cup of diced onion
- 1/4 cup of diced celery
- 1/4 cup of diced green bell pepper
- 1 garlic clove, minced
- 3 tablespoons of butter
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt & pepper to taste
Shrimp
- 1 pound of large shrimp, peeled and deveined
- 2 teaspoons of Cajun seasoning
- 1 tablespoon of olive oil
- 2 teaspoons of garlic, minced
- 2 tablespoons of butter
- 1/4 cup of white wine
- 1 tablespoon of freshly squeezed lemon juice
- Lemon zest
- Salt & pepper to taste
- Finely chopped parsley
Steps
Rice
- 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.
Shrimp
- 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.