With huge shrimp gliding in a rich buttery sauce coupled with a smooth cream base loaded with Cajun peppers and onions.
Creamy Cajun Shrimp and Rice brings rich Louisiana flavors to the dining table. Made in just 30 minutes, this one-pot recipe tastes like something from a 5-star restaurant.
Ingredients
For The Cajun Seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to your)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Shrimp & Rice
- 1 1/2 pounds large shrimp, peeled & deveined
- 3 tablespoons butter (divided)
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley (chopped)
- Salt & black pepper to taste
Instructions
Make The Cajun Seasoning
To make the blend, add paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt to a small bowl & mix.
The amount can be adjusted based on your preferred level.
Take 2 tablespoons of the mix & reserve the rest for later.
Seasoning the Shrimp
Using a paper towel, make sure to pat the shrimp dry along with any liquid or moisture, as this helps to achieve caramelized shrimp as opposed to steamed shrimp.
Afterward, coat the shrimp with 2 tablespoons of the Cajun seasoning
And ensure that there is a proper and even distribution so the shrimp are tender to the spice.
While the shrimp sit, there is time to prep the vegetables.
Searing the Shrimp
On medium-high heat, warm a large skillet or Dutch oven.
Melt 2 tablespoons of butter and let it sit until the butter is fragrant and foaming.
Next, add shrimp to the pan in a single layer and make sure to do this in batches to avoid overcrowding.
Let the shrimp sit until they are fully opaque with browned edges, and sear for about 2 minutes.
Keep in mind the shrimp do not need to be done cooking yet.
Once done, remove the shrimp and put them in a bowl or plate to the side.
Sautéing the Vegetables
Being careful not to overheat, allow there to be medium heat in the same skillet.
Introduce the previously used tablespoon of butter.
Bring the diced onions, green, and red bell peppers to the skillet, and let them sit there and absorb heat for 5-6 minutes.
Vegetables should be stirred in intervals until they soften, and the onions turn translucent.
Texture is tricky to pull off here, as the vegetables should be tender, but there should be a slight crunch to them.
The peppers should release the natural sugars that they hold, and they will be a fine compliment to the heat of the Cajun spices.
Bring the garlic into the mixture for 30 seconds to enrich the smell and flavor.
The garlic here should be watched, as it can burn quickly and should not stay in the heat too long.
Toasting the Rice
After the vegetables have finished cooking, rice that is uncooked rice should be brought to the same skillet.
Make sure that it is evenly coated with the butter and vegetables, and to do that well, the mixture should be stirred for 2-3 minutes.
There should be observable changes in the rice, as it can be predicted that it will become a bit more translucent, particularly around the edges.
As the aroma around the rice changes to become more nutty, the toasting should be put to a stop.
This toasting step is essential, as it helps the rice to maintain structure and texture.
It should not become mushy, as it will be held in the liquid.
Add your liquids and let it simmer
Make sure to mix in the tomato paste evenly throughout the rice and veggies first.
This helps with the sauce texture and flavor.
Add the veggie broth and give it a stir to mix. Bring it to a boil and then reduce to a low heat.
Make sure the lid is on and let it simmer for 15 to 18 minutes or until the rice is tender and has soaked up the liquid.
Don’t open the lid during the process because it’ll let the steam escape, which is key to properly cooking the rice.
Prepare the creamy finish
When the rice is done cooking, stir in the heavy cream and Parmesan cheese.
Leave the pot uncovered for the next couple of minutes of simmering.
In this simmering, the cheese is going to melt and incorporate with the cream to form a nice creamy sauce.
Stir it ever so slightly now and then to adjust the sauce’s consistency to a nice creamy thickness where it will coat the back of a spoon.
Add Back the Shrimp
Put back the shrimp you had in the side bowl and mix them back in with the rice.
Along with mixing it in, make sure the shrimp are covered by the sauce as you let them simmer for 3-4 minutes.
The shrimp you will be mixing in will be heated up and will become opaque
So for the larger ones, you should cut them and check the center to make sure they are cooked properly.
They should be opaque and firm.
Make sure to be careful so you don’t overcook them, as they will become rubbery and chewy. Being unappetizing to eat, the shrimp will be overcooked.
Finishing And Serve
Once the shrimp are heated up all the way, remove the skillet from the heat and mix in 2-3 teaspoons of fresh squeezed lemon juice.
This will help cut the cream and will help lighten the overall flavor of the dish.
You may want to taste and make sure the seasoning on the entire dish is properly seasoned by sampling it, and be sure to add more Cajun, black pepper, and salt if you want extra heat.
This dish, once finished, it’s creamy, the shrimp are the stars of the dish and are tenderized,
For garnish, add fresh parsley to make the dish more appealing and to add more flavor.
Serve once parsley is added.
Recipe Notes and Tips
- Size of Shrimp: This recipe is best for large shrimp (approx. 21-25 count per pound), as they’ll stay juicy and be less likely to overcook. If you choose to use medium or jumbo, just be sure to adjust the cooking time as needed (medium: 1-2 minutes less, jumbo: an extra minute or two).
- Texture of Rice: This dish benefits best from the use of long-grain white rice, as it will stay fluffy and absorb the sauce. Stay away from options that contain instant rice, as it will become mushy. As well, avoid brown rice, as it will take much longer to cook and absorb the sauce, and will need more liquid as well.
- Control of Heat: As the recipe is written, 1/2 tsp may provide more heat than is desired, so it is best to adjust the amount of cayenne to fit the family’s spice preference. 1/4 tsp may be better for the milder spice, and adjusting it to 3/4 tsp or adding a bit of red pepper flakes may be better for the more spicy dish.
- Consistency of Cream: If adding the cream makes the sauce too thick, try to thin it out with a bit of chicken broth or milk. On the other hand, if the sauce is too thin, just let it simmer for a few more minutes uncovered to let some liquid evaporate.
- Fresh vs Frozen Shrimp: Shrimp is shrimp! However, if you do go with frozen shrimp, make sure to defrost them overnight, then dry them fully before seasoning. If you don’t do this, you run the risk of them releasing a lot of water and ruining the dish by making it soggy.
- Make It A Complete Meal: This is a satisfying dish on its own, but goes well with toasted French baguettes to soak up the creamy sauce, or with a small green salad with a vinaigrette to help cut through the creamy richness, or with steamed green beans to add more vegetables.
Ingredient Substitutions For Cajun Shrimp and Rice
Heavy Cream Alternatives
If you do want to lighten up the sauce, you could go with half and half instead, but it won’t be as rich.
If you want a dairy-free version, go with full-fat coconut milk.
It will still be creamy and go well with the Cajun spices, but it will add a coconut flavor.
Parmesan Cheese
If you want to go with a sharper/saltier flavor, go with Pecorino Romano.
You could also go with white cheddar for a different cheese flavor.
If you want to go dairy-free, nutritional yeast can add a cheesy flavor, but you won’t have the melty texture that comes with cheese.
Chicken Broth
Vegetable broth or seafood stock will work equally well.
Seafood stock is good if you want a stronger shrimp flavor, while vegetable broth just lightens the overall flavor.
For a quick substitution, you can use water; just be sure to add 1/2 a teaspoon of salt and a splash of white wine to create depth in the flavor.
Bell Peppers
You can use any color combination you want.
All red is nice if you want more sweetness, all green is good if you want a more vegetal flavor, and mixing orange and yellow in will just look nice.
If you want to add a smokier and slightly spicier flavor, you can substitute one of the bell peppers with a poblano pepper.
Butter
You can replace it with olive oil or use ghee.
Ghee is good if you want a rich and nutty flavor, and is a good option for people on a dairy exclusion.
Rice
For more aroma, you can use jasmine rice, or you can use basmati rice for a fluffier consistency.
If you would like to make it low-carb carb you can use cauliflower rice.
You will just need to reduce the broth to 1 cup and decrease the cooking time to 8-10 minutes.
Shrimp
If you are looking for a substitute protein, you can use chicken breast cut into small pieces or a firm white fish like cod or halibut.
You will just need to change the cooking time a little.
For chicken, you should use 6 to 8 minutes; for fish, you should use 4 to 5 minutes.
Storage and Reheating Cajun Shrimp and Rice
Refrigerate leftovers in an airtight container for no longer than 3 days.
The rice will continue to absorb more liquid and get less saucy, but the dish will still be just as delicious.
Reheating Instructions
It should be reheated on the stove very gently and over medium/low heat, adding 2-3 tablespoons of chicken broth or cream to keep the rice from drying out too much and to keep adding moisture.
The dish should be stirred often and kept on the stove for 5-7 minutes or until it is warmed up completely.
Alternatively, you can microwave it for 1-minute intervals in an airtight container.
Just be sure to stir and add liquid for creaminess.
Freezing
The dish can be frozen for 2 months, but keep in mind the cream and shrimp will have an odd texture when thawed.
Cool the dish completely, and put it in a container that is safe for the freezer.
When putting it in the freezer container, make sure there is 1/2 an inch of space from the top.
When you thaw it, just put it in the fridge the night before.
First, close the freezer lid very tightly so air cannot get to it.
Make-Ahead Tips
It is permissible to prepare the Cajun spice mix three months in advance; however, place it in an airtight container.
Cut the vegetables and keep them in the refrigerator for two days.
For the optimal texture, it is better to prepare the meal fresh; however, the shrimp can be seasoned, stored in the refrigerator, and cooked within four hours.
Creamy Cajun Shrimp and Rice Recipe
With huge shrimp gliding in a rich buttery sauce coupled with a smooth cream base loaded with Cajun peppers and onions.
Creamy Cajun Shrimp and Rice brings rich Louisiana flavors to the dining table. Made in just 30 minutes, this one-pot recipe tastes like something from a 5-star restaurant.
Ingredients
- Ingredients
- For The Cajun Seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to your)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- For Shrimp & Rice
- 1 1/2 pounds large shrimp, peeled & deveined
- 3 tablespoons butter (divided)
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley (chopped)
- Salt & black pepper to taste
Instructions
Instructions
Make The Cajun Seasoning
To make the blend, add paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt to a small bowl & mix.
The amount can be adjusted based on your preferred level.
Take 2 tablespoons of the mix & reserve the rest for later.
Seasoning the Shrimp
Using a paper towel, make sure to pat the shrimp dry along with any liquid or moisture, as this helps to achieve caramelized shrimp as opposed to steamed shrimp.
Afterward, coat the shrimp with 2 tablespoons of the Cajun seasoning
And ensure that there is a proper and even distribution so the shrimp are tender to the spice.
While the shrimp sit, there is time to prep the vegetables.
Searing the Shrimp
On medium-high heat, warm a large skillet or Dutch oven.
Melt 2 tablespoons of butter and let it sit until the butter is fragrant and foaming.
Next, add shrimp to the pan in a single layer and make sure to do this in batches to avoid overcrowding.
Let the shrimp sit until they are fully opaque with browned edges, and sear for about 2 minutes.
Keep in mind the shrimp do not need to be done cooking yet.
Once done, remove the shrimp and put them in a bowl or plate to the side.
Sautéing the Vegetables
Being careful not to overheat, allow there to be medium heat in the same skillet.
Introduce the previously used tablespoon of butter.
Bring the diced onions, green, and red bell peppers to the skillet, and let them sit there and absorb heat for 5-6 minutes.
Vegetables should be stirred in intervals until they soften, and the onions turn translucent.
Texture is tricky to pull off here, as the vegetables should be tender, but there should be a slight crunch to them.
The peppers should release the natural sugars that they hold, and they will be a fine compliment to the heat of the Cajun spices.
Bring the garlic into the mixture for 30 seconds to enrich the smell and flavor.
The garlic here should be watched, as it can burn quickly and should not stay in the heat too long.
Toasting the Rice
After the vegetables have finished cooking, rice that is uncooked rice should be brought to the same skillet.
Make sure that it is evenly coated with the butter and vegetables, and to do that well, the mixture should be stirred for 2-3 minutes.
There should be observable changes in the rice, as it can be predicted that it will become a bit more translucent, particularly around the edges.
As the aroma around the rice changes to become more nutty, the toasting should be put to a stop.
This toasting step is essential, as it helps the rice to maintain structure and texture.
It should not become mushy, as it will be held in the liquid.
Add your liquids and let it simmer
Make sure to mix in the tomato paste evenly throughout the rice and veggies first.
This helps with the sauce texture and flavor.
Add the veggie broth and give it a stir to mix. Bring it to a boil and then reduce to a low heat.
Make sure the lid is on and let it simmer for 15 to 18 minutes or until the rice is tender and has soaked up the liquid.
Don't open the lid during the process because it'll let the steam escape, which is key to properly cooking the rice.
Prepare the creamy finish
When the rice is done cooking, stir in the heavy cream and Parmesan cheese.
Leave the pot uncovered for the next couple of minutes of simmering.
In this simmering, the cheese is going to melt and incorporate with the cream to form a nice creamy sauce.
Stir it ever so slightly now and then to adjust the sauce's consistency to a nice creamy thickness where it will coat the back of a spoon.
Add Back the Shrimp
Put back the shrimp you had in the side bowl and mix them back in with the rice.
Along with mixing it in, make sure the shrimp are covered by the sauce as you let them simmer for 3-4 minutes.
The shrimp you will be mixing in will be heated up and will become opaque
So for the larger ones, you should cut them and check the center to make sure they are cooked properly.
They should be opaque and firm.
Make sure to be careful so you don't overcook them, as they will become rubbery and chewy. Being unappetizing to eat, the shrimp will be overcooked.
Finishing And Serve
Once the shrimp are heated up all the way, remove the skillet from the heat and mix in 2-3 teaspoons of fresh squeezed lemon juice.
This will help cut the cream and will help lighten the overall flavor of the dish.
You may want to taste and make sure the seasoning on the entire dish is properly seasoned by sampling it, and be sure to add more Cajun, black pepper, and salt if you want extra heat.
This dish, once finished, it's creamy, the shrimp are the stars of the dish and are tenderized,
For garnish, add fresh parsley to make the dish more appealing and to add more flavor.
Serve once parsley is added.
Notes
Recipe Notes and Tips
- Size of Shrimp: This recipe is best for large shrimp (approx. 21-25 count per pound), as they'll stay juicy and be less likely to overcook. If you choose to use medium or jumbo, just be sure to adjust the cooking time as needed (medium: 1-2 minutes less, jumbo: an extra minute or two).
- Texture of Rice: This dish benefits best from the use of long-grain white rice, as it will stay fluffy and absorb the sauce. Stay away from options that contain instant rice, as it will become mushy. As well, avoid brown rice, as it will take much longer to cook and absorb the sauce, and will need more liquid as well.
- Control of Heat: As the recipe is written, 1/2 tsp may provide more heat than is desired, so it is best to adjust the amount of cayenne to fit the family's spice preference. 1/4 tsp may be better for the milder spice, and adjusting it to 3/4 tsp or adding a bit of red pepper flakes may be better for the more spicy dish.
- Consistency of Cream: If adding the cream makes the sauce too thick, try to thin it out with a bit of chicken broth or milk. On the other hand, if the sauce is too thin, just let it simmer for a few more minutes uncovered to let some liquid evaporate.
- Fresh vs Frozen Shrimp: Shrimp is shrimp! However, if you do go with frozen shrimp, make sure to defrost them overnight, then dry them fully before seasoning. If you don't do this, you run the risk of them releasing a lot of water and ruining the dish by making it soggy.
- Make It A Complete Meal: This is a satisfying dish on its own, but goes well with toasted French baguettes to soak up the creamy sauce, or with a small green salad with a vinaigrette to help cut through the creamy richness, or with steamed green beans to add more vegetables.
Nutrition Information:
Yield:
6 servingsServing Size:
1⅓ cups (approximately 340g)Amount Per Serving: Calories: 485 kcalTotal Fat: 22ggCholesterol: 295mgmgSodium: 780mgmgCarbohydrates: 42ggProtein: 30gg