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      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 butter

      2 Tablespoons extra-virgin olive oil

      2 teaspoons Cajun seasoning, or more to taste

      Pinch red pepper flakes, optional

      1 pound large shrimp, peeled and deveined

      Kosher salt and freshly ground pepper

      1 can Rotel, mild, medium or hot

      4 Roma tomatoes, chopped

      1 bunch green onions, chopped

      3 cups cooked white or brown rice or quinoa

      3 Tablespoons chopped fresh parsley

      Lemon 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.
      Note: For a change in addition to the shrimp, you can add cooked Italian sausage or grilled boneless, skinless chicken (I like to use thighs) when you add the tomatoes and green onions.

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