Thursday, October 22, 2015

Cajun Shrimp with Remoulade Rice

I went to New Orleans a few years ago and fell in love with the food. It's truly impossible not to. Since then- using Cajun spices and the same flavor profiles has become a small part of my cooking technique. It's something I hope I can only expand on. Does anyone have a Nola grandma they want to introduce me to?? Or is friends with John Besh?? 

In classic Nola Po'boys you serve fried shrimp on a roll with lettuce, tomatoes and remoulade sauce. It's super tasty so I decided to make my version of it by making  Cajun style shrimp (not fried- trying to keep it healthy) served over a remoulade rice. This was a fantastic dinner!! I was so happy with how it turned out- it's being added to my dinner party menu list. 

Cajun Shrimp with Remoulade Rice 

Cajun Shrimp

1 lb shrimp (21-25 count) 
1cup yellow squash or zucchini, 1/4 thin circles
1 cup green peppers, sliced 1/4 inch thick 
1/2 cup celery, sliced 1/4 inch thick
1 tbs scallions, minced 

1 cup onions sliced thin 
3/4 cup tomatoes, diced small
2 garlic cloves, minced
1/4 tsp lemon zest
Juice of half a lemon (about 2 tbs) 

1 tbs Cajun spice plus 1/4 tsp 
2 tbs olive oil
1 cup chicken broth 
1tsp cornstarch
1/2 tsp salt
Fresh pepper to taste

Large sauté pan
Wooden spoon
Medium bowl
Small bowl
Cutting board 
Chopping knife
Measuring cups/spoons 

In the medium bowl add raw shrimp, 1 tbs Cajun spice, 1 tbs olive oil, 1/4 tsp lemon zest and mix everything together. Marinate for at least an hour and up to 4 hours in the fridge. 

Heat large sauté pan over medium to high heat. Add olive oil and heat. When hot add onions slices and garlic. Stir and sauté for a minute before adding the green pepper slices, celery and squash circles. Add 1/4 tsp of salt and fresh pepper to taste and sauté for five minutes, stirring occasionally. 

In small bowl add the chicken broth, 1/4 tsp of Cajun spice, cornstarch, remaining 1/4 tsp of salt and fresh pepper. Whisk together and then pour over the vegetables in the pan. Bring pan to a simmer and allow everything to cook for a few minutes, while the sauce thickens slightly. 

While sauce thickens and vegetables are pretty much al dente- add the entire marinating shrimp bowl and diced tomatoes. Cook the shrimp for 3-5 minutes or until the tails curl up slightly- making sure they do not curl into tight circles, as this is a sign of over cooking. 

Remove from heat and squeeze in half of the lemon juice and add the scallions. Serve hot over remoulade rice. See recipe below.

Remoulade Rice 

This looks like a crazy amount of ingredients but it's easy to throw it all together and stir. Not at all as complicated as it looks. 

1/2 cup celery, minced 
1/3 cup mayo 
1 tsp Dijon mustard
3/4 tbs ketchup 
2 tbs scallions, minced 
1 heaping tbs Italian parsley, minced 

1/2 cup yellow onions, minced 
1 garlic clove, minced 
1 1/4 cups water
1/2 tsp lemon zest
1 tsp lemon juice 

2 cups rice 
1 1/2 cups chicken broth 
2 tsp wostershire sauce 
1/2 tsp tobasco suace
1/2 tsp paprika
1 tbs olive oil 
1/4 tsp salt 
Fresh pepper to taste 

Large pot with lid 
Cutting board 
Chopping knife
Measuring cups/spoons 
Small bowl 
Fork or whisk 

Heat the pot over medium heat and add olive oil. Heat and then add minced onions, minced celery and garlic. Sauté for a few minutes or until onions become translucent. Add the rice and sauté for a minute or two. Add water, chicken broth and 1/4 tsp of salt and pepper to taste. Bring to a simmer and then turn to low and place lid on top. Cook for 18-22 minutes or until liquids are absorbed and rice is easily fluffed with a fork. Remove from heat. 

While rice is cooking- add mayo, Dijon mustard, ketchup, lemon zest, lemon juice, wostershire sauce, tobasco sauce, paprika, scallions and Italian parsley to the small bowl. Mix well. Set aside.

While rice is still warm, fluff with a fork and then bowl the remoulade sauce over the top. Mix the rice until completely covered. Serve warm with Cajun shrimp. Or just eat as is- I am in love with this rice!! Enjoy this meal- it's great! Xo

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