Back with another one! This week we are making an easy one-pot dinner perfect for those nights when you want a delicious meal but don’t want the dishes or extra work involved.
This recipe was inspired by a Brunswick Tuna Seasoned Rice recipe card that I’ve had since I lived in Jamaica, which means that it traveled with me from Jamaica to the U.S. and through multiple moves since being here. It reminds me of those pants from the movie the sisterhood of the traveling pants except it's a recipe card. I digress. Either way for this recipe I decided to use shrimp instead of tuna because for one I didn't have tuna and two I prefer shrimp over tuna, but for a quicker meal tuna is one way to go. This recipe takes about 30-40 minutes but I’ve listed some tips at the end of this recipe that will get you from pan to plate a bit faster.
Apart from the protein change a few other adjustments to the original recipe include the seasonings, using carrots instead of pumpkin, vegetable stock instead of bouillon cubes, adding ½ cup more rice, using an entire scotch bonnet pepper instead of half, and excluding the pimento seeds. As always, make adjustments to your liking. The final dish is flavorful and everyone will be wanting seconds, thirds, and asking when they can have more. So let's get to cooking. Have fun and enjoy!
Servings: 4
Ingredients
1lb large Shrimp (deveined and de-shelled)
1tbsp Cajun Seasoning
1tsp Chili Powder
1tsp Garlic Powder
1tsp Onion Powder
4tbsp Cooking Oil
1 Scotch Bonnet Pepper
1 small Onion (or 1/2 large onion)
2 cloves Garlic
2 Scallions
1 stalk Thyme
1 cup Carrot (finely grated)
2 ½cups Jasmine Rice (washed)
2 ½ cups Water
1 cup Vegetable Stock
1tsp Salt
1tbsp Butter
Steps
1. After removing the shells and veins if any, rinse the shrimp under cold water, pat dry, and season with cajun seasoning, garlic powder, onion powder, and chili powder. Set aside.
2. Chop the onion, garlic, scallions (keeping the white parts separate from the green), and thyme leaves. Deseed the scotch bonnet pepper and chop.
3. Using a box grater, carefully and finely grate the carrots.
4. In a large nonstick pan heat the cooking oil over medium-high heat. Add shrimp and cook on both sides for 3-5 minutes until lightly charred and cooked through. When cooked remove the shrimp from the pan.
5. In the same pan, add the prepared vegetables (onions, garlic, peppers, carrots, scallion whites, and thyme). Stir and cook for 5 minutes.
6. Next add the rice, water, vegetable stock, and salt. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until rice is fully cooked. Add butter and fluff with a fork.
7. Return shrimp to the cooked rice and carefully stir to combine. Garnish with the scallion greens. Serve hot. Enjoy!
Tips
1. Pre-cooked/leftover rice can be used instead of uncooked rice. After Step 5, add the pre-cooked rice, 1-2tbsp butter, and stir making sure to break down the rice so it heats evenly. Cook for 5-10 minutes until heated then proceed with the last step.
2. Frozen pre-cooked shrimp can be used as a substitute for raw shrimp. Thaw the shrimp, season, and cook for 1-2 minutes to get a light char.
3. If you prefer to add the pre-cooked shrimp at the end instead of the foregoing, cook the cajun and other seasonings at Step 5 with the vegetables so the rice can be seasoned hence the name seasoned rice.
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