Cajun Shrimp and Rice Skillet
, 30 min, 4 servings
One-skillet rice and shrimp seasoned with homemade Cajun spices, simmered together until the shrimp turns pink.
| prepPeel and devein shrimp if needed | ||||
| 1 ½ teaspoons paprika | Whisk Cajun seasoning | Coat shrimp with butter & remaining seasoning | Stir shrimp into rice, cover & cook 3–5 min | |
| 1 teaspoon salt | ||||
| 1 teaspoon garlic powder | ||||
| ½ teaspoon cracked black pepper | ||||
| ½ teaspoon onion powder | ||||
| ½ teaspoon dried oregano (may sub Italian herb blend or Herbes de Provence) | ||||
| ½ teaspoon cayenne pepper | ||||
| ¼ teaspoon crushed red pepper flakes | ||||
| 2 tablespoons butter (melted, for the rice) | Melt butter, toast garlic & rice with half seasoning | Add broth, bring to boil, simmer covered 15 min | ||
| 1 teaspoon minced garlic | ||||
| 265 g uncooked long grain white rice | ||||
| 640 ml chicken broth | ||||
| 450 g large or jumbo shrimp (peeled and deveined) | ||||
| 2 tablespoons butter (melted, for the shrimp) | ||||
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