Cajun shrimp and rice scampi

Name: Cajun shrimp and rice scampi
Yield: 3 to 4 servings
Cuisine: American
Ingredients: 2 small red chiles minced; 1 med jalepeno minced; 4 garlic cloves minced; 1/4 cup fine chopped celery; 1/4 cup fine chopped green bell; 1/2 cup fine chopped onion; 1/4 cup Fine chopped parsley; 1 large lemon zested and juiced; 1 pound mayport shrimp (or the freshest medium to large you can get); webber Cajun seasoning (it's less saltier than most); Tsp Dried basil; Tsp Dried oregano; Tsp Smoked paprika; Evo; 4 tbsp butter; 2 1/2 cups chicken stock; 1 cup jazmatti rice (long grain); 1/2 cup dry white wine

Chef Bryce @ChefBryce

Cajun shrimp and rice scampi

Share its first Cooksnap!

Chef Bryce @ChefBryce

Edit recipe

See report

Add Cooksnap

Ingredients

3 to 4 servings

2small red chiles minced
1med jalepeno minced
4garlic cloves minced
1/4 cupfine chopped celery
1/4 cupfine chopped green bell
1/2 cupfine chopped onion
1/4 cupFine chopped parsley
1large lemon zested and juiced
1 poundmayport shrimp (or the freshest medium to large you can get)
webber Cajun seasoning (it's less saltier than most)
TspDried basil
TspDried oregano
TspSmoked paprika
Evo
4 tbspbutter
2 1/2 cupschicken stock
1 cupjazmatti rice (long grain)
1/2 cupdry white wine

Cooking Instructions

1

Add 2 tbsp of butter to pan, when simmering add all veggies and half the garlic and sauté until really soft, about 15 minutes
2

Add basil, oregano, paprika until combined and then add the rice and cook in the veggies for about 10 minutes. Add a good pinch of salt and cook for another 5. Add stock and simmer covered for about 15 to 20 minutes
3

After about 15 minutes check rice and if liquid is mostly absorbed cover and remove from heat while you finish the rest of the dish
4

Season shrimp with Webber Cajun seasoning and rub in, sear quickly and set aside.
5

Add evo to the same pan followed by the rest of the garlic and sauté until fragrant. Add the wine and reduce for a few minutes.
6

Add the lemon zest, juice of a whole lemon, 1/2 cup chicken stock and a couple tablespoons of parsley (I add a tsp if crushed red pepper) and simmer for a few minutes.
7

Remove from heat and incorporate the rest of the butter until sauce starts to thicken
8

Add shrimp and toss until heated through
9

Plate rice and top with the saucy Cajun shrimp, parsley and a squeeze of lemon