Shrimp Scampi
It is key to have a favourite Cajun Spice for this dish, it will have the whole family licking their fingers!
Ingredients
- 2 340g bags frozen shrimp
- 2 c cooked brown rice
- 1 c diced peppers (any colours)
- 1 c diced celery
- ¼ c lemon juice
- ¼ c of your favourite Cajun Spice (The Keg has a goooood one!)
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tsp coconut or grapeseed oil (higher smoke point than olive oil)
- splash white wine vinegar
- dash salt
- dash pepper
Instructions
- Thaw shrimp in warm water until nearly room temperature (best discovery ever, usually I have cooked from frozen and end up with shrivelled bits of rubber! Thawing first is key and just like Bubba + Forest would have wanted it!)
- Boil water for the brown rice, (adding salt, oil or butter) and cover to let simmer
- In a frying pan on medium heat combine coconut oil, lemon juice, garlic, and ginger
- Add diced celery and peppers and saute until slightly softened
- Add in thawed shrimp and cajun spice to the frying pan and heat up the shrimp
- Once the veggies are crisp or tendered to your liking, season a splash of white wine vinegar, salt and pepper or add more Cajun spice
- Scoop 1 yellow container (1/2 C) of rice onto your plate and top with shrimp + veggie mix!
Notes
Special notes:
You may add other vegetables to this too like mushrooms or asparagus!
About 22 cooked shrimp (small not jumbo sized) fit in the red container for me.
Because I don’t only cook for me I would recommend keeping the rice separate from the shrimp and veggie mix. This is because you can easily scoop the 1 yellow container of rice, then top it with your red container of shrimp with the veggies. Then your family can scoop as much of the rice as they like and the shrimp mixture too (warning – it goes fast!). I put away the rice in a container for leftovers, and the shrimp in another container to easily measure for lunch or dinner the next day.
