Seafood
This recipe was another instant favorite. Lots of flavor with all of the Cajun seasonings, both the rice and shrimp have warm flavor with a little punch of heat too. I made my Cajun seasonings as listed below but you can certainly buy the seasoning already made in the spice aisle of the store to make the recipe even easier.
Robby has requested this recipe stay in our regular dinner rotation so that says it all!
INGREDIENTS
1 1/3 cups uncooked long grain white rice
2 2/3 cup chicken broth
1 pound large peeled, deveined and tail off shrimp
4 Tablespoons melted butter, divided (I used earth’s Balance)
1 teaspoon minced garlic
CAJUN SEASONING
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red peppers
DIRECTIONS
Mix together all of the ingredients for the cajun seasoning.
Melt 2 Tablespoons of butter in a large skillet over medium heat, stir in garlic, half of the Cajun seasoning and the rice. Mix to combine.
Stir in the chicken broth and bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes, stirring once or twice in the minute time frame.
While the rice is cooking prepare the shrimp by stirring together The remaining 2 Tablespoons of melted butter and Cajun seasoning, pour over the shrimp and toss to coat. Stir the shrimp into the rice then cover and cook until shrimp is pink and opaque.
Serve warm.
Enjoy!
I had a different recipe I was going to share with you today but after I told you how much I love scallops last week I thought I would share my favorite way to make them at home. Because we love scallops this only serves 2 at our house but you could easily stretch it to feed 3 or four. I usually serve it with rice and a salad. If you find scallops on sale, go ahead and get them!
INGREDIENTS
- 1 pound large dry scallops, foot removed (the muscle that holds the scallops to the shell)
- 1 sleeve of Ritz Crackers
- 2 lemons
- 1/4 cup butter, melted
- 1 clove of garlic, minced
- pinch of salt
- pinch of pepper
- 2 Tablespoons of good white wine
DIRECTIONS
Preheat oven to 350 degrees. Melt the butter in a microwave-safe dish, add the garlic and the wine. Set aside. In a resealable bag add the crackers and crush them. Add salt, pepper and the zest of 1 lemon to the cracker crumbs and mix to combine.
Place the scallops in a shallow baking dish, top with cracker mixture covering all of the scallops. Top the cracker mixture with the butter mixture all over the top. Bake for 25-30 minutes. Remove from oven and slice the second lemon into wedges. Just before serving squeeze 2 of the wedges over the top of the dish. Serve immediately.
Enjoy!
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