REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Ragin Cajun Shrimp and Rice
| Ragin Cajun Shrimp and Rice | Print |
Recipe By: Alice Morrow
Ragin Cajun Shrimp and Rice
Ingredients
- 2 T. butter
- 4 T. extra virgin olive oil
- 3 T. minced garlic
- 1 large onion, chopped
- 1 green, red, yellow bell pepper, chopped
- Cajun seasoning like Tony Chachere, Targil, etc., to taste
- 1-2 lbs. large shrimp, peeled, deveined, tails intact (you can use fresh crawfish tails)
- Salt, red/black pepper, garlic powder
- 6 Creole or ripe tomatoes, chopped
- 3 bunches green onions, chopped
- 3 c. cooked white rice or your favorite rice
- 1 bunch fresh parsley, chopped
- Lemon wedges, garnish
Instructions
- Heat the butter and olive oil in large skillet over medium heat.
- Saute the onion and bell pepper until tender.
- Season the shrimp or crawfish with the Cajun seasoning and salt.
- Add the seafood to the butter/olive oil and cook until shrimp start to turn pink and curl.
- Season with salt and red/black pepper and garlic powder.
- Add the tomatoes and green onions and cook for just 1 minute.
- Add the rice and ¼ c. water and continue to cook until rice is warmed through, and shrimp are opaque, about 3-4 minutes.
- Taste for seasoning.
- Garnish with parsley and lemon wedges.
Notes
*****I like to sub fresh crawfish tails, cubed cooked chicken, veggies and change up rice like to yellow rice or other flavored ones. Very versatile dish.
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