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Cajun Grilled Shrimp with Cajun Rice
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of Cajun seasoning
- 2 tablespoons of olive oil
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper
- 2 cloves of garlic, minced
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large bowl, toss the peeled and deveined shrimp with 1 tablespoon of Cajun seasoning and 1 tablespoon of olive oil. Let it marinate for 10 minutes.
- Preheat the grill to medium-high heat.
- While the grill is heating, in a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
- Stir in the minced garlic, cayenne pepper, and 1 tablespoon of Cajun seasoning. Cook for an additional 1-2 minutes.
- Add the rice to the saucepan and stir to coat with the vegetable and spice mixture. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, thread the marinated shrimp onto skewers. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
- Season the grilled shrimp with salt and pepper to taste.
- Serve the Cajun grilled shrimp over the Cajun rice, garnished with chopped fresh parsley. Enjoy!
Cajun Grilled Shrimp with Cajun Rice is a classic dish that originated in the heart of Louisiana, where the rich flavors of Cajun cuisine reign supreme. This dish is a testament to the fusion of French, Spanish, African, and Native American influences that define Cajun cooking. The succulent shrimp are marinated in a blend of Cajun spices, including paprika, cayenne pepper, and garlic, then grilled to perfection. The Cajun rice, often cooked with bell peppers, onions, and celery, serves as a flavorful bed for the shrimp. Chefs like Paul Prudhomme and Emeril Lagasse have popularized this dish, and it can be found in many renowned Cajun restaurants across Louisiana. For the best version of this dish, head to New Orleans, where the vibrant culinary scene offers an array of options. The key to getting this dish right lies in the perfect balance of spices and the freshness of the shrimp. For a unique twist, some chefs also prepare the shrimp blackened or sautéed, offering a different flavor profile while still capturing the essence of Cajun cuisine.
30 min
4
350 calories
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