INGREDIENTS
1 1/3 cups uncooked long grain white rice
2 2/3 cups chicken broth
1 pound large or jumbo shrimp peeled and de-veined
4 tablespoons butter - melted, divided
1 teaspoon minced garlic
cajun seasoning - see below
For cajun seasoning:
1 ½ teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon cracked black pepper
½ teaspoon onion powder
½ teaspoon dried oregano - may sub an Italian herb blend or Herbs de Provence
½ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
DIRECTIONS
Whisk together all of the ingredients for the cajun seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice.
Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout.
While rice is cooking, prepare the shrimp by stirring together remaining 2 tablespoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat.
Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.
Notes
For browned shrimp, you can saute the shrimp in the pan at the start of the recipe, transfer to a plate and cover to keep warm until the end, then stir into rice and serve.
