Recipe: Eating on a Dime Cajun shrimp and rice scampi

Recipe: Eating on a Dime Cajun shrimp and rice scampi Delicious, fresh and tasty.
Cajun shrimp and rice scampi. Remove from pan and set aside. Add garlic to the pan, sauté for a minute, and then stir in the butter. When rice is done, fluff with fork.
Remove from pan and set aside.
Add garlic to the pan, sauté for a minute, and then stir in the butter.
Before doing Cajun, let's talk about classic scampi.
You can have Cajun shrimp and rice scampi using 18 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Cajun shrimp and rice scampi
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It’s 2 of small red chiles minced.
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It’s 1 of med jalepeno minced.
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It’s 4 of garlic cloves minced.
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It’s 1/4 cup of fine chopped celery.
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It’s 1/4 cup of fine chopped green bell.
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Prepare 1/2 cup of fine chopped onion.
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It’s 1/4 cup of Fine chopped parsley.
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It’s 1 of large lemon zested and juiced.
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You need 1 pound of mayport shrimp (or the freshest medium to large you can get).
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You need of webber Cajun seasoning (it's less saltier than most).
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You need Tsp of Dried basil.
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It’s Tsp of Dried oregano.
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It’s Tsp of Smoked paprika.
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Prepare of Evo.
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It’s 4 tbsp of butter.
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It’s 2 1/2 cups of chicken stock.
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It’s 1 cup of jazmatti rice (long grain).
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You need 1/2 cup of dry white wine.
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Cajun shrimp and rice scampi step by step
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Add 2 tbsp of butter to pan, when simmering add all veggies and half the garlic and sauté until really soft, about 15 minutes.
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Add basil, oregano, paprika until combined and then add the rice and cook in the veggies for about 10 minutes. Add a good pinch of salt and cook for another 5. Add stock and simmer covered for about 15 to 20 minutes.
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After about 15 minutes check rice and if liquid is mostly absorbed cover and remove from heat while you finish the rest of the dish.
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Season shrimp with Webber Cajun seasoning and rub in, sear quickly and set aside..
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Add evo to the same pan followed by the rest of the garlic and sauté until fragrant. Add the wine and reduce for a few minutes..
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Add the lemon zest, juice of a whole lemon, 1/2 cup chicken stock and a couple tablespoons of parsley (I add a tsp if crushed red pepper) and simmer for a few minutes..
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Remove from heat and incorporate the rest of the butter until sauce starts to thicken.
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Add shrimp and toss until heated through.
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Plate rice and top with the saucy Cajun shrimp, parsley and a squeeze of lemon.
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