1 tbsp butter
2 tbsp olive oil
3 cloves garlic, minced ( I love garlic so I tend to put more)
2 tsp Cajun seasoning (available at most grocery stores - find it in the spice aisle), this can be rather spicy so adjust to your liking.
1 lb large shrimp, peeled and deveined
salt and pepper to taste
4 plum tomatoes, chopped ( or 1 large tomatoes, chopped )
2 bunches scallions (green onion for us Pinoys)
2 cups cooked white rice
3 tbsp chopped fresh parsley ( or 1 tbsp dried parsley)
Lemon wedges, for serving
1. Saute the garlic in melted butter and olive oil until fragrant in a large skillet. Add Cajun seasoning and shrimp and cook, stirring until the shrimp begins to curl (about 1 minute). Season with salt and pepper
2, Add the tomatoes and scallions , stir and cook for about 1 minute. Add the ricee and abt 1/4 cup of water (if using leftover rice. If using freshly cooked rice, water may not be necessary) and continue to cook until the rice is warmed through and the shrimp is cooked (Shrimp will turn opaque - about 3 minutes. DON'T OVERCOOK). Stir in the parsley and serve with lemon.
xoxo Raz
