Name: EFK Cajun Shrimp & Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 1/2 pounds large shrimp, peeled and deveined; 2 teaspoons Cajun seasoning, divided; 1 1/2 tablespoons olive oil, divided; 1 small yellow onion, diced; 1 green bell pepper, diced; 2 celery ribs, diced; 3 garlic cloves, minced; 1 1/2 cups long-grain white rice, rinsed and drained; 1 can (14.5 ounces) fire-roasted diced tomatoes, drained lightly; 2 3/4 cups low-sodium chicken or seafood stock; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon kosher salt, plus more to taste; 1 tablespoon fresh lemon juice; 2 scallions, sliced; 2 tablespoons chopped parsley

Directions

1. Toss shrimp with 1 teaspoon Cajun seasoning. Heat 1/2 tablespoon oil in a large skillet or Country Chef Pan over medium-high. Sear shrimp about 1 minute per side, just until barely opaque; transfer to a clean plate.
2. Add remaining oil, onion, bell pepper, and celery. Cook 5 to 7 minutes. Add garlic and cook 30 seconds.
3. Stir in rice, remaining Cajun seasoning, smoked paprika, thyme, salt, tomatoes, and stock. Bring to a boil, cover, reduce to low, and simmer 17 to 20 minutes until rice is nearly tender.
4. Fold shrimp into the rice, cover, and cook 3 to 5 minutes more until shrimp reach 145°F and rice is tender. Rest off heat 5 minutes.
5. Finish with lemon juice, scallions, and parsley. Taste and adjust seasoning.

Equipment

de Buyer Country Chef Pan or large skillet with lid; BlueStar range; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer

Food safety & storage

Keep raw shrimp refrigerated and separate from ready-to-eat ingredients. Cook shrimp to 145°F. Refrigerate rice-and-shrimp leftovers within 2 hours in shallow containers and reheat to 165°F.

EFK Cajun Shrimp & Rice

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.