Cajun Shrimp with Herbed Brown Rice
Flavorful and satisfying, this shrimp recipe will become a regular in no time.
Servings: 6 people
Calories: 307kcal
Ingredients
Rice
- 1 teaspoon olive oil
- 1 cup brown rice long grain
- 2 cups vegetable stock homemade
- 2 tablespoons thyme fresh, chopped
- 2 tablespoons oregano fresh, chopped
- 2 tablespoons rosemary fresh, chopped
- 1 lemon zest
Shrimp
- 1 tablespoon olive oil
- 1 onion small, diced
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 1/2 pounds shrimp unshelled
- 15 ounces diced tomatoes can, preferably fire-roasted, with juices
- salt and pepper to taste
Instructions
Start with the rice:
- Heat a medium saucepan over medium heat. Add the olive oil and the rice and stir until the rice is coated and lightly toasted. Add the vegetable stock and bring to a boil. Reduce heat to a low simmer and cover. Cook for 50 minutes or until liquid is absorbed. Stir in the herbs and lemon zest, season with salt and pepper and cover until ready to serve.
For the shrimp:
- Heat a large saucepan over medium-high heat. Add the olive oil and onion. Cook until the onion is soft and translucent. Add the garlic; cook for 1 more minute and add the spices. Stir and add the shrimp. Sauté until pink, about 3 minutes. Add the tomatoes and cook for a minute until the liquid is evaporated. Season with salt and pepper.
- Serve the shrimp on top of the rice.