Cajun Shrimp and Rice
Food Network Kitchen

Cajun Shrimp and Rice
Cajun Shrimp and Rice

Yield: 4 servings


1 Tbsp unsalted butter
2 Tbsps EVOO
3 cloves garlic, minced
2 tsp Cajun seasoning
1 lb large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
1 bunch scallions, chopped
1 bunch asparagus, chopped
3 cups cooked brown rice
3 Tbsps chopped fresh parsley
Lemon wedges, for serving (optional)


  1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute.
  2. Add the asparagus to the skillet and cook, stirring until asparagus is about half tender.
  3. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  4. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes.
  5. Stir in the parsley and serve with lemon, if desired.
Nutrition Information:

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g