Happy Good Friday, Everyone! For our last meatless Friday of this Lenten season, how about some shrimp and rice? I am going to let you in on a little secret - you can prepare this in 10 minutes and it is going to taste like you were working on it all day! Can you ask for anything better? This dish packs a punch with its Cajun flavors and sauteed peppers and onions. If you like my Simple Shrimp & Rice Bowl, you are sure to enjoy this spicy, Cajun version.
Recipe yields 4 servings
2 cups white rice
1 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic
1 bag fire roasted bell peppers and onions (these are from Trader Joe's and help keep this dish within 10 minutes!)12 oz can diced tomatoes
1 tbsp Old Bay Seasoning
1 tbsp sea salt
2 tsp onion powder
2 tsp thyme
2-3 tsp cayenne pepper (add more if you like it spicy!)
2 lbs large shrimp, cleaned
Add your rice to boiling water and cook for 10 minutes. While rice is cooking, heat up your butter and oil in a large skillet and slice your garlic. Saute the garlic for a minute.
Add in your peppers and onions and cook for 2-3 minutes until softened.
Toss in the diced tomatoes and half of your spices. Give it a good stir and bring it to a boil.
Once the vegetables are boiling, add your shrimp right on top. Sprinkle the tops with the other half of your seasoning before mixing everything together.
Keep the heat to a simmer and cook shrimp until pink (about 3-4 minutes).
We are about 9 minutes in now. Once your rice is done, empty it into a serving dish and pour your shrimp right on top.
Stir it all together and serve. Hope you enjoy this quick and delicious meal!