Cajunshrimpovercoconutrice Recipes

CAJUN SHRIMP AND RICE

Steps:

• Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
• Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
• Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

CAJUN SHRIMP

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.

SPICY CAJUN SHRIMP

Steps:

• Combine marinade ingredients in a large baking dish and add the shrimp, tossing to coat well.
• Let the shrimp rest in the marinade for 20-30 minute (optional)
• Bake at 450 for about 10 minutes, or until shrimp are pink.

CAJUN SHRIMP OVER COCONUT RICE

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.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

QUICK CAJUN SHRIMP

Steps:

• In a large nonstick pan, heat oil over medium heat. Add all spices and stir constantly for 30 seconds.
• Add shrimp; saute for 2-3 minutes or until shrimp turns pink, stirring occasionally.