| Level: | Easy |
| Total: | 20 min |
| Prep: | 14 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 pound large shrimp, peeled and deveined, tails intact
- Kosher salt and freshly ground pepper
- 4 plum tomatoes, chopped
- 2 bunches scallions, chopped
- 3 cups cooked white rice
- 3 tablespoons chopped fresh parsley
- Lemon wedges, for serving (optional)
Instructions
- Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
- Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
Nutrition Facts
| Calories | 357 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 176 milligrams |
| Sodium | 537 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 3 grams |
| Protein | 23 grams |
Reviews
My family loved this dish! The only changes I made were that I subbed white wine for the water and I only had a few scallions, so I chopped up a sweet onion very finely and threw that in. I marinated the shrimp first with EVOO and the Cajun spice mix. The hubs added a little Franks hot sauce at the table, but I found it tasty as served. Very good keeper recipe.
Yummy & easy!
Used as base recipe. Didn’t have scallions, so I used 1/2 bag of Asian veggies and 1/2 bag onion/peppers. Also had a cup of leftover cooked mushrooms. Used 3 tsp Slap u Mamma Cajun and 1 tsp old bay. I like spicy. Used chicken broth, not water with 2 tsp cornstarch. Don’t skip the lemon ! It brings the flavors together! Was delish!
I added about a tablespoon on creole seasoning on top of the cajun and it was pretty good!
Too bland for us. None of the flavors melded together. Even adding sausage did not help.
Saute a minced hot pepper and a little sweet onion prior to the scallion/tomato addition to the skillet … Then add chicken or shrimp stock (out of freezer if need be, always save those bits) in place of water. Season with a good Creole seasoning like Tony Chacheres or Slap ya Mama with the liquid. Some fresh (or dried) thyme leaves, too. Their recipe is a bit light on the liquid. Increase to up to a cup. (You could also deglaze with a 1/4 cup white wine after the aromatic saute).
Good base recipe though
We Love this recipe! Made it several times & everyone I serve it too wants the recipe!
Very flavorful dish that my family loves! Like many others, we add andouille sausage and it takes the dish to a whole new level
I make this dish at least once a month. Sometimes I add andouille, depends on what’s in the freezer. Is it true Cajun?…probably not…is it yummy? definitely.
This simple dish was absolutely delicious. I didn’t have cajun seasoning but used Emeril’s creole seasoning (recipe can be found on line). Also, some reviews said this was pretty bland so besides being a little heavy-handed with the shrimp seasoning, I used sazon seasoning in my rice. It added tons of flavor. This is sure to be a keeper.