Cajun Shrimp with Rice

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: 4 servings

Thaw your shrimp completely and pat them dry with paper towels. You don’t want any excess moisture when cooking them.
In a large pot, heat 2 Tbsp of butter over medium-high heat. Once melted, add 1 cup diced onion and 1 cup diced green bell pepper (about 1 large pepper). Cook for 2 minutes, stirring occasionally, until the veggies begin to soften.
Add 3 minced garlic cloves to the pot and cook for about 30 seconds, until fragrant.
Stir in 1 cup Minute rice and 2 tsp of Cajun seasoning. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
Pour in 2 cups of chicken broth, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-18 minutes, or until the rice has absorbed all the liquid. Don’t stir during this step—let the rice cook undisturbed for the best texture.
Remove the pot from heat and let it sit, covered, for 5 minutes. After that, fluff the rice with a fork.
While the rice is resting, melt the remaining 2 Tbsp of butter in the microwave. Stir in 1 tsp of Cajun seasoning and pour the mixture over the shrimp in a bowl. Toss the shrimp well to coat them evenly in the buttery Cajun seasoning.
Once the rice is done, heat the pot over medium-high heat. Add the seasoned shrimp to the pot and cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Don’t overcook them—shrimp cook quickly!
Remove from heat as soon as the shrimp are done and scoop onto plates to serve.

The nutritional information provided is an estimate and is per serving.

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