Mary Anne's Creole Shrimp With Rice
Busy households need an easy, but delicious go-to meal; your family will rave at how good this entre tastes and you will jump for joy at how easy it is to prepare.1 Tablespoon unsalted butter2 Tablespoons extra-virgin olive oil2 teaspoons Cajun seasoning, or more to tastePinch red pepper flakes, optional1 pound large shrimp, peeled and deveinedKosher salt and freshly ground pepper1 can Rotel, mild, medium or hot4 Roma tomatoes, chopped1 bunch green onions, chopped3 cups cooked white or brown rice or quinoa3 Tablespoons chopped fresh parsleyLemon wedges, for serving (optional)
- Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning, red pepper flakes, if using, and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
- Add the Rotel or tomatoes and green onions to the skillet and cook, stirring, about 1 minute. Add the rice and wine (or water, if using) and continue to cook until the rice is heated and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.