- 1 package (8.8 ounces) ready-to-serve long grain rice
- 1 pound uncooked medium shrimp, peeled and deveined
- 1-1/2 teaspoons minced garlic
- 2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 package (6 ounces) frozen snow peas, thawed
- Cook rice according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and Cajun seasoning in oil and butter until shrimp turn pink. Add peas and rice. Cook 2-3 minutes longer or until heated through. Yield: 4 servings.
Reviews forCajun Shrimp and Rice
"I've made this quite a few times and usually double it. It has just the right amount of heat and is super quick to make."
"Ruth Miller...Thank you! I put off making this because in this household shrimp is rarely served but now it just may become a regular thing. So good."
"This is one of the best shrimp recipes that we have had. So easy and tasty. It is a keeper. We sure look forward to having it again."
"Incredibly fast with a wonderful blend of creamy, sweet and spicy flavors as well as interesting color and texture. My husband, not a shrimp fan like me, praised this dish without prompting. Give it a try for a quick family meal that is healthy, too. As we begin to face health issues, we thank you for sharing this delightful little recipe!"
"A correction to my previous comment - meant to say that the Cajun "holy trinity" used in cooking is Bell pepper, onion & celery !!"
"This is a tasty, quick recipe - BUT - to call it Cajun Shrimp & Rice is misleading - you would NOT find this recipe served anywhere in Louisiana. I'm from La and we Cajuns definitely don't use snow peas ! Cajun recipes will always use the "holy trinity" of onion, garlic and celery in sauteing."
"THIS RECIPIE WAS SO easy TO PUT TOGETHER.PERFECT FOR A BUSY DAY OR WHEN YOU JUST DON'T FEEL LIKE COOKING...DEFINATELY A "KEEPER""
"This is an excellent recipe but I only make it when my son, who is allergic to seafood, is not here. It's a keeper recipe though and we will be making it many more times."