From “Food Network Magazine: Great Easy Meals,” by the editors of Food Network Magazine (Hyperion). This dish is a great way to use up leftover rice. Serves 4. Photo: Antonis Achilleos, provided by Food Network Magazine
Ingredients
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges for serving (optional)
Directions
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp, and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water, and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley, and serve with lemon, if desired.
Calories 357, Fat 11g (Sat fat 3g), Cholesterol 176mg, Sodium 537mg, Carbohydrate 40g, Fiber 3g, Protein 23g.
