This is simply a scrumptious dish that is spicy and full of flavor. If you want to decrease the spiciness add less Cajun Spice mix.

Also please note: This recipe calls for White Jasmine Rice, please be aware that Jasmine rice cooks quickly, so be sure not to overcook it or it will be mushy.

INGREDIENTS

1 pound extra large or jumbo shrimp, peeled and deveined

1 cup White Jasmine rice

2-3 tablespoons Cajun Spice mix

2 tablespoons butter

1 teaspoon cooking oil

1 large onion, chopped

1 tablespoon minced garlic

2-3 medium ripe tomatoes

1 cup red bell pepper, chopped

3 cups chicken stock

salt to taste ( remember the chicken stock will have salt)

fresh coriander for garnishing

avocado for serving

lemon wedges for serving

INSTRUCTIONS

1. Heat 1 tablespoon of butter in a pan. Add shrimp and 1 tablespoon of Cajun seasoning. Cook on medium high heat for not more than 2-3 minutes each side. Remove from pan and set aside.
2. Add remaining butter and oil to the same pan. Add chopped onions and minced garlic. Cook until onion is softened.
3. Add rice to the pan, toast rice on medium low heat for 3-4 minutes, stirring in between. At the end of this step rice should look slightly toasty.
4. Add chopped red bell pepper, tomato, and remaining Cajun seasoning. Give everything a good mix.
5. Add warm stock. Cover and cook until the rice is 3/4 done.
6. Stir in shrimp, cover and let cook for 8-10 minutes on low flame. Switch off the flame and let dish rest for 10 minutes. Before serving gently separate rice grains with a fork.
7. Top with coriander, serve with avocado slices, and lime wedges.

This is definitely going into my arsenal of faves!

Bon Appetit