Cajun-style shrimp & rice recipe
Spiced shrimp on a bed of flavorful basmati rice
Ingredients
- 500 grams fresh peeled & deveined shrimp *can be frozen
- 1 lime
- 2 tbsp smoked paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tsp cayenne pepper
- 1 tbsp dried oregano
- 2 tsp freshly ground black pepper
- 1½ cups white basmati rice *can be brown rice if you prefer or your favorite kind of rice
- ¾ cup green beans
- ½ white onion
- 4-5 tbsp light olive oil
- 3 cups water
- *pinch of salt to taste
Instructions
- Ensure the shrimp clean by asking your fishmonger to peel and devein them, or do it yourself. First remove the shell with your hands and then run down the back of each shrimp with a small kitchen knife. You should see a long black stringy-like intestine which you need to remove. Once you finish the process, wash the shrimp and set it aside in a large bowl.
- **If you're using frozen raw shrimp, you'll probably just need to peel them as the shrimp usually comes deveined. (Check the packaging just to make sure) After peeling the shrimp, wash and set aside in a large bowl.
- Grab your dry spices along with a few pinches of salt and the oregano, and toss them into the bowl with the shrimp. Go ahead and squeeze in half a lime too. (**SET SOME OF THE DRY SPICES AND HERBS ASIDE FOR THE RICE)
- Mix the shrimp with the marinade thoroughly until well distributed and let it marinate in the fridge for 1 1/2 hrs (could be longer, even overnight).
- In the meantime, wash the basmati rice until the water runs clear in a strainer and set aside.
- Chop the green beans into small disks and thinly slice the onion.
- In a deep saucepan, heat up 2 tbsp of olive oil on medium heat and add the chopped beans and sliced onions.
- Once the onions are translucent, add in the washed rice along with the rest of the cajun seasoning, and stir to incorporate it with the veggies. Add salt to taste.
- Now add in the water and crank up the heat to high. Wait for the water to boil (you'll see bubbles forming) and then lower the heat and cover with a lid.
- Let the rice cook for 15-17 mins or until perfectly cooked. Fluff up with a fork.
- Take the shrimp out of the fridge and let it come to room temperature.
- Once the shrimp is at room temp, heat up a cast iron skillet (or any non-stick shallow frying pan) on medium/high heat.
- Add in 2 tbsp of olive oil and let it heat up. Once the oil is hot, add in your shrimp one by one but at a rapid pace. You want to space out the shrimp enough to ensure they cook evenly and brown on the outside. Depending on the amount you have, you may have to fry the shrimp in batches.
- Shrimp cooks VERY quickly so after 20-30 seconds, turn each shrimp over onto the other side and cook for another 20 seconds. Once the shrimp has some nice color on each side, remove it and transfer to a plate laid with a kitchen towel to drain excess oil.
- Plate your rice and place on your desired amount of shrimp. Sprinkle over some freshly chopped parsley and my tangy, delicious yoghurt dressing. For some added heat drizzle some sriracha. Enjoy!