Creamy Cajun Shrimp and Rice

• 1 ½ cups long-grain white rice
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons Cajun seasoning
• 1 ½ cups chicken broth
• ½ cup heavy cream
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Juice of 1 lemon

Steps

1. 1 Cook the rice according to package instructions and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add the diced onion and cook until translucent, about 3 minutes.
4. 4 Add the minced garlic and cook for another minute until fragrant.
5. 5 Stir in the shrimp and Cajun seasoning, cooking until shrimp turn pink, about 3-4 minutes per side.
6. 6 Pour in chicken broth and let it simmer for 5 minutes.
7. 7 Reduce heat to low, stir in heavy cream, smoked paprika, and cayenne pepper. Let sauce thicken for 2-3 minutes.
8. 8 Season with salt and black pepper to taste.
9. 9 Serve shrimp over rice, drizzle with lemon juice, and garnish with parsley.

Equipment

• Large skillet
• Measuring cups and spoons
• Cutting board and knife

Variations

• Substitute shrimp with chicken for a different protein.
• Add diced bell peppers for extra crunch and color.

Substitutions

• Use vegetable broth for a vegetarian version.
• Coconut milk can replace heavy cream for a dairy-free option.

Pairings

• Pairs well with a chilled glass of Sauvignon Blanc.
• A light lager complements the spicy kick.

Nutrition

Tips

• For extra spice, add more cayenne pepper to taste.
• If you prefer a saucier dish, add a splash more chicken broth or cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of garlic bread for soaking up every last bit of sauce.
• A crisp green salad balances the richness of the dish.

FAQ