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Cajun Shrimp Scampi Rice

Jen Phanomrat

Jen gets the kitchen sizzling with her Cajun shrimp scampi.

Recipe

Ingredients

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

Let's get Cooking...

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice.