Cajun Shrimp on a Bed of Rice

Yesterday was a scorching hot mess of a day, which temporarily made me consider not cooking anything for dinner. Nick soon reminded me that I had defrosted a very important ingredient and I had to use it so that it would not go bad. Who really wants to pay money for something and not get to use it in a good way? I know that I want to get the most out of every penny spent. Taking into consideration all of these things, I knew that I could not allow the heat to discourage my meals plans. The best part about cooking this meal in the middle of a hot day is the simplicity and ease it takes to make it. Yep, I have something for all of you foodies trying to stay cool and spend little time in the kitchen on days like yesterday.

Today I present to you Cajun Shrimp on a Bed of Rice! Aside from the easy prep and small amount of time needed in the kitchen, would you like to know why else this meal is so fabulous? Well, I will tell you. It is Gluten Free!! Woohoo!! It takes less than 20 minutes start to finish, especially if your shrimp are peeled and deveined when you purchase them!

Let’s get down to this simple meal. Here is what you will need:

  • 1 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil
  • 3 cloves garlic, pressed or minced
  • 1 tablespoon Cajun seasoning [more or less to your taste]
  • 1 pound large shrimp, peeled & deveined
  • Salt and pepper
  • 2 to 4 plum tomatoes, chopped
  • 3 cups cooked white rice
  • ¼ cup gluten free chicken broth
  • A few tablespoons chopped parsley
  • Freshly squeezed lemon juice or apple cider vinegar for flavor

Directions:

  • Heat the butter, olive oil and garlic in a large skillet over medium – high heat until fragrant; approximately two minutes
  • Add the Cajun seasoning and shrimp, cook. Stirring until the shrimp begin to curl, approximately a minute
  • Season with salt and pepper
  • Add the tomatoes to the skillet and cook, stirring for another minute or two

  • Add the rice and ¼ cup gluten free chicken broth and continue to cook until the rice is warmed through and the shrimp are opaque, another 3 minutes or so
  • Stir in the parsley and lemon juice or vinegar, if desired

I opted out of the lemon juice/ vinegar side of things because I’m a skeptic by nature. Nick kept raving about his contribution to the meal and to be completely fair he is usually spot on when it comes to adding flavors to ordinary dishes. I would tell you to add a tablespoon or more depending on your tastes. I was too overcome with a sense of starvation to actually think about adding something to the dish. In fact, I was more preoccupied with my slush that I did not even have much room for dinner. Yes, I am addicted to slushies and have no problem admitting it.

I hope you all enjoy!

Until Next Time,

Make it Easy, Simple & Tasty on these Warm Days!