I got these beautiful scallions in a recent Urban Acres co-op pickup and thought about using them in the Skillet Turkey with Roasted Vegetables recipe but decided I wanted to showcase them more and came across Cajun Shrimp and Rice recipe to do just that.
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 freshly chopped parsley
Lemon wedges, for serving (optional)
1. 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.
2. 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.
This dish is very easy and goes super fast. It’s really important to prep all the ingredients before you start cooking because there isn’t a lot of time in the middle to do all the chopping. I was nervous about adding the shrimp in at the very beginning because I was afraid they would over-cook, being on the heat for so long, but they tasted juicy and perfect once all was said and done. The only thing I would change about this recipe is to remove the shrimp tails before cooking. While the tails make for a nice presentation, Nick and I were picking though our bowls, digging out all the shrimp and squeezing the tails off before we ate. When it’s just the two of us, I’m not super concerned about the presentation. (If it’s a special occasion or we have guests, now that’s a different story!) Other than that, this recipe was great; simple, quick, and light coming in at 357 calories per serving.