Cajun Shrimp

Summertime = shrimp around our house. This recipe is fabulous (even better if the shrimp is freshly caught!). We brought back some fresh shrimp while in Florida recently, so here’s what’s for dinner tonight:

Cajun Shrimp and rice

Butter lettuce salad with shallot dressing

Bichon Frise beverage

Cajun Shrimp with white rice

(Adapted from Food Network)

1 TBSP unsalted butter
2 TBSP extra-virgin olive oil
3 cloves garlic, minced
2 tsp Cajun seasoning
1 lb 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 TBSP chopped fresh parsley
Lemon wedges and hot sauce (such as Tabasco), for serving (optional)

Here’s how I steam my rice – turns out PERFECTLY EVERY TIME!

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.

Stir in the parsley and serve with lemon and tabasco, if desired.

Green Salad with Shallot Dressing

1 shallot, minced
2 TBSP Lemon juice
1 TBSP Rice vinegar
Kosher salt and pepper, to taste
1/3 cup Extra Virgin Olive Oil

Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice (I use Key Lime Lemon), and 1 tablespoon unseasoned rice vinegar in a bowl; season with kosher salt and freshly ground black pepper. Wait 15 minutes to blend the flavors and then whisk in 1/3 cup of Olive Oil.