Wednesday, August 24, 2011

cajun shrimp at home...

Chris and I like to cook together.  But occasionally, I like to cook for him and when I decide to do that I like to cook things we don't normally have.  This is the second time I've decided to cook a shrimp dish.  We don't really do Cajun at home often, if we are in the mood for Cajun style grub we meander down to Beale Street Grill where they serve up a mean blackened catfish and just about anything you can think of fried.  It's enough to make your mouth water just thinking about it, however, with my renewed healthy living I wanted something a little less... fried and caloric.  This seemed to be a perfect fit, and after we ate it we decided it definitely was.  It was relaxing to peal the shrimp and chop all the veggies, setting up my mise en place (which, I've found is a very important factor in cooking).  

I've shared the recipe below, it takes a whopping 15 minutes to make and every bite is worth it.  Try it out with your favorite wine.  


  • 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


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.

Recipe via

No comments:

Post a Comment