Cajun Shrimp & Rice
Spicy, spicy delicious dinner! Cajun Shrimp cooked with tomatoes and scallions in spicy tomato sauce and served over rice.
Let’s just talk about how much of a pain recipe development can be! On average, I make 4-5 new recipes a week and the rest are tried and true. Most of the time, recipes that I write work out perfectly well and everything is delicious. But there are those few times, when a recipe is just a big pain in a butt. Yes, there are a few risky “brilliant ideas” that I’ve had over the years that I just could not work out, so I’ve given up. There are also some that I am still currently working on that I am still hoping to work out.
And then there are those recipes that supposed to be nice and easy that suddenly just don’t want to cooperate. I had this great idea to make some Cajun Shrimp Mac and Cheese. I wanted to find the perfect mild cheese to compliment Cajun flavors and I decided on Havarti (and some whit cheddar). Well, I am not sure if it was the cheese or the order but the recipe just backfired at me big time. Back to the drawing board with that mac and cheese!
Since I was still having a craving for some Cajun shrimp, I decided to make some shrimp with tomato based sauce and serve it over rice. It came out SO tasty and was incredibly fast and easy. Truly a lovely dinner after a day of battling with recipe development issues.
Cajun Shrimp and Rice
Ingredients
- 1/2 tsp cayenne pepper more if you like more heat
- 1/2 tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- 1 Tbsp vegetable oil
- 8 oz shrimp
- 1 cup tomatoes chopped
- 4 stalks of scallions chopped
- 2 garlic cloves minced
- 3 Tbsp tomato sauce
- 3/4 cup vegetable broth
- 1 tsp honey
- Salt
- 2 cups cooked rice
Instructions
- Cook rice according to the package and make shrimp while it's cooking.
- Mix cayenne pepper, paprika, thyme and oregano together in a small cup.
- In a bowl, coat shrimp with half of the spice mixture.
- Heat up oil in a medium cooking pan over medium heat.
- Add shrimp, tomatoes, scallions and garlic. Cook until shrimp start to turn pink.
- Add tomato sauce, broth, honey and remaining spice mix. Mix well, add salt to taste and bring to simmer. Simmer, stirring often for about 5 minutes.
- Divide rice between two plates and add shrimp/veggies on top, making sure to scoop sauce over it as well.
Nutrition
Check out these great recipes from other bloggers:
Country Shrimp Boil from Lady Behind The Curtain
Kung Pao Shrimp from Rasa Malaysia
Crispy Shrimp Pasta from Kevin & Amanda
Spicy Beer Shrimp from Chocolate Moosey
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More Recipes From Me:
Seafood Ravioli in Garlic Cream Sauce
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Lyuba, I’ve been following you for a long time now and always use your recipes. I’m a mother of two reading your recipes has literally made my life much easier 🙂
Thank you,
Sarah
Really delicious ! I made it for my mom 🙂 the sauce was a bit wet for me but I didn’t measure the amount of tomatoes and added mushrooms to the mix. Still came out great!
I’m SO glad to heat it, Mike! Thank you 🙂
All lovely recipes. Thanks so much and have a great weekend.
Thank you so much, Liz!
This looks delicious!! Can’t wait to make it!
I hope you will and let me know how you like it! Thank you, Anele!