Cajun-Style Shrimp Skillet
with Lemony Sautéed Sweet Pepper & ‘Dirty Rice’
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Seafood and rice is a classic Cajun-style combo, as are the smoky, sharp and earthy flavours you’ll pick up from our signature seasoning blend. Cook your shrimp in a vibrant sauté of sweet pepper, giving the pan a velvety touch of butter and a zing of lemon. Inspired by the foodways of Louisiana, the white rice gets special treatment, cooked with demi-glace and combined with garlicky, spiced riced cauliflower for extra oomph.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Sweet pepper
- 1 Lemon
- 160g White rice
- 15ml Minced garlic
- 2 Scallions
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Vegetable demi-glace
- 12g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk, Mustard, Shrimp
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
8 g
Sodium
1150 mg
Total Carb
84 g
Sugars
7 g
Protein
30 g
Fibre
6 g
Preparation
Start the ‘dirty rice’
In a medium pot, combine the rice, demi-glace, 1 ¼ cups water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Sauté the cauliflower rice
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the cauliflower rice and ½ the garlic. Sauté, 8 to 10 min., until softened; season with ½ the spices and S&P. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
Mise en place
Meanwhile, core and thinly slice the sweet pepper lengthwise. Halve the lemon; juice ½ and quarter the remaining ½. Thinly slice the scallions crosswise. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P.
Start the skillet
In the reserved pan, heat a drizzle of oil on medium-high. Add the sweet pepper and ½ the scallions. Sauté, 3 to 4 min., until softened.
Finish the skillet
To the pan of sweet pepper, add the shrimp, remaining garlic and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 4 min., until the shrimp* are opaque and cooked through. Add the lemon juice; toss well.
Finish the ‘dirty rice’ & serve
To the pot of rice, add the cauliflower rice; stir well. Divide the ‘dirty rice’ between your plates. Top with the skillet. Garnish with the remaining scallions and the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
