The Corporate Cookbook

About This Recipe:

Looking for something flavorful to spice up your weekday dinner? This Cajun shrimp and rice recipe is full of spices and zestiness! This recipe would also work well with chicken or sausage, but I was craving shrimp this week. It is somewhat similar to jambalaya, but simpler to make and with fewer ingredients. I really love citrus in my savory food so I use 2 limes and it’s the perfect amount for me. And even though this tastes delicious and comforting, it is actually pretty lean and healthy!

Enjoy!

Ingredients (4 servings)
-1.25 lbs shrimp
-1 small onion, finely diced
-1 red bell pepper, diced
-4 plum tomatoes, diced
-2 garlic cloves, minced
-1.5 cups basmati rice, rinsed
-2 cups chicken stock
-1/4 cup parsley, chopped
-2 limes, juiced
-Salt and pepper
-Olive oil

Seasonings
-1 tsp paprika
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp dried oregano
-1/2 tsp cayenne pepper

Instructions (45 minutes) 
1. In a small bowl, mix together all of the seasonings. Use half of the seasonings to coat the shrimp, and reserve the other half for later.
2. In a Dutch oven over medium heat, pour in 2 tbls of olive oil and sear the shrimp for 2 minutes per side until fully cooked. Transfer to a dish.
3. Cook the onion and bell pepper for 4-5 minutes to soften. Then add in the tomatoes and garlic, and cook down for 5 minutes. Season with salt and pepper.
4. Add in the rice, chicken stock, and reserved seasoning, and bring to a boil. Simmer on low heat until the rice is fully cooked and all of the liquid has been absorbed (about 20 minutes.)
5. Sprinkle in the parsley and stir in the lime juice. Add the shrimp back to the pot and serve.