Cajun Shrimp And Rice Recipes

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CAJUN SHRIMP AND RICE



Cajun Shrimp and Rice image

A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of onion, bell pepper, and celery?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 1h15m

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
12 ounces andouille sausage, thinly sliced
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground pepper
2 large tomatoes, cored and diced 1 cup long-grain white rice
1 cup long-grain white rice
1 1/2 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1/4 cup thinly sliced scallions (from 2), for serving

Steps:

  • Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add sausage; cook, stirring, until browned, about 5 minutes. Transfer to a plate. Reduce heat to medium; add remaining oil, onion, celery, bell pepper, garlic, and 1/2 teaspoon salt. Cook, stirring, until vegetables are soft and golden, about 8 minutes.
  • Add tomatoes and rice; cook over high heat, stirring, 1 minute. Return sausage with any juices to skillet. Stir in broth; bring to a boil, then reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Season shrimp with salt and pepper; arrange in a single layer atop rice. Cover; cook until bright pink, 4 minutes. Uncover; let stand 10 minutes. Fluff with a fork and sprinkle with scallions.

CAJUN SHRIMP AND RICE



Cajun Shrimp and Rice image

I have a friend with Celiac's disease and I serve this when she comes over for lunch. It lets her have something besides meat and potatoes. It's become a requested recipe. -Ruth Miller, Boyertown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (8.8 ounces) ready-to-serve long grain rice
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
1-1/2 teaspoons minced garlic
1 package (6 ounces) frozen snow peas

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and Cajun seasoning in oil and butter until shrimp turn pink. Add garlic; cook 1 minute later. Add peas and rice. Cook 2-3 minutes or until heated through.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 550mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CAJUN SHRIMP & RICE SKILLET



Cajun Shrimp & Rice Skillet image

Make and share this Cajun Shrimp & Rice Skillet recipe from Food.com.

Provided by Jonathan Melendez

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1 tablespoon cajun seasoning
1 1/2 cups long-grain white rice
2 3/4 cups chicken stock or 2 3/4 cups water
1 lb large peeled and deveined shrimp
1 lemon, juiced plus lemon wedges for garnish
2 tablespoons fresh parsley, chopped
3 tablespoons sliced scallions (to garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
  • Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
  • Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
  • Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.

Nutrition Facts : Calories 485.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 147.8, Sodium 886.4, Carbohydrate 69.9, Fiber 2.8, Sugar 5.4, Protein 25.7

CAJUN SHRIMP



Cajun Shrimp image

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

NEW ORLEANS-STYLE SHRIMP AND RICE



New Orleans-Style Shrimp and Rice image

This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 14

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

Steps:

  • Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
  • Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
  • Sprinkle shrimp with parsley, and serve over rice.

CAJUN SHRIMP OVER COCONUT RICE



Cajun Shrimp over Coconut Rice image

based on a recipe from intermezzo magazine. i use my mango peach salsa recipe#53388 and this is a lovely dish

Provided by chia2160

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 -2 tablespoon cajun seasoning, to taste (emerils or tony cachere's)
4 metal skewers
4 tablespoons butter
1/4 cup chopped scallion
2 garlic cloves
1/2 teaspoon grated ginger
1 cup jasmine rice
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
2 cups vegetable broth
salt and pepper
1 cup coconut milk
2/3 cup coconut flakes
mango peach salsa (to garnish) (optional)

Steps:

  • preheat oven to 350, preheat broiler to high.
  • for the rice:.
  • melt butter in an oven safe dutch oven.
  • add scallions, garlic and ginger and cook until softened.
  • add rice, stir one minute.
  • add lemon and lime juice, vegetable broth, salt, pepper, bring to a boil.
  • cover and place in oven, bake 20 minutes.
  • remove, lift lid and let it cool 10 minutes.
  • fluff with a fork and mix in coconut milk and coconut.
  • cook over low heat until warmed through.
  • for shrimp: coat with olive oil and cajun seasoning.
  • thread 3 shrimp vertically on each skewer and broil 2 minutes per side.
  • serve shrimp over rice garnished with salsa.

Nutrition Facts : Calories 526.9, Fat 34.8, SaturatedFat 22.7, Cholesterol 53.2, Sodium 255.7, Carbohydrate 48.2, Fiber 2.9, Sugar 5.4, Protein 7.5

CAJUN SHRIMP



Cajun Shrimp image

Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.

Provided by SlimCookins

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
1 ½ pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil

Steps:

  • Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
  • Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g

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