Gluten-free
HOORAH! It’s my very first ever recipe for this blog, and hopefully you will embrace my humble beginnings! I chose this recipe as my numero uno for a few reasons. It’s a very straight-forward dish that doesn’t take long to prepare (about 20 minutes). And of course it’s nutritious too (love when I can check all of those boxes). The last reason is a bit more sentimental… when I originally shared this recipe, I declared that creating a nutrition blog was my top goal for 2020. I mean, something good has to come out of this pandemic year, right?!
Serves 4
Ingredients
1 C Organic Jasmine rice (3 C cooked)
2 Tbsp avocado oil
1 Tbsp butter (grass-fed and organic is ideal)
3 cloves garlic, chopped
3 tsp Organic Cajun Seasoning Mix
1 lb wild shrimp, peeled and de-veined, tails intact
2 C chopped tomatoes
2 green onions, thinly sliced
Salt and freshly ground pepper
¼ C water
1 Tbsp chopped fresh parsley
Equipment
Large Skillet, preferably cast iron. I use an affordable AmazonBasics skillet.
Method
First, start by putting 1 C of jasmine rice on to cook. I am still using a vintage rice cooker (sigh), but folks seem to have their preferred method, so you do you. (Instant pot and stovetop are other popular options).
While the rice is cooking, heat your skillet on low-medium heat. Add avocado oil, butter, chopped garlic and cook for 2 min. *If your butter or garlic quickly starts browning, turn the temp down.*
Add the organic Cajun seasoning mix and wild shrimp. Cook 2 min on one side. As the shrimp cooks, it will turn a nice pink color.
NOTE: having a ready made seasoning here is key. The brand I like is called Healthy on You, “House of the Rising Spice,” but almost every major spice brand sells a Cajun style mix (think paprika, onion, garlic, oregano, thyme, cayenne, salt, and pepper). Be sure to use organic if you can!
Flip the shrimp and cook 2 min on the other side. Season the dish with salt and pepper, and don’t be shy about it!
Next, add the chopped tomatoes and green onions. Cook another 2 minutes.
Last step is to turn the heat down, add ¼ C water, and the cooked rice. Stir it all together. Garnish with fresh parsley and more green onion if you want.
Serve in the skillet family style, or portion out into bowls;
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