Shrimp and Rice Skillet with Cowboy Caviar
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 tbsp. butter, divided
3 garlic cloves, minced
1 cup green onions, diced
3 Tbsp. Cajun seasoning
1-2 tsp. salt, or to taste
1 1/3 cup uncooked white long or medium grain rice
2 2/3 cup chicken broth
1 lb. large or jumbo uncooked shrimp, peeled and deveined
2 cups Paisley Farm Cowboy Caviar
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Stir in the garlic, green onions, 1 tablespoon of the Cajun seasoning, and salt. Cook for 1 minute. Stir in the rice.
- Next, add chicken broth to the skillet and mix well. Increase the heat to high and bring the mixture to a boil. Cover and reduce the heat to low. Simmer for 15 to 20 minutes, stirring once or twice, until most of the liquid has been absorbed.
- While the rice is cooking, toss the shrimp in the remaining 2 tablespoons of Cajun seasoning and set aside.
- When the rice mixture is done, add the remaining 2 tablespoons of butter and stir until melted. Add the shrimp and Cowboy Caviar to the skillet and mix until everything is combined. Cover and cook for another 3-5 minutes, or until the shrimp is pink and opaque. Garnish with more green onions if desired.
- Makes 4 to 6 servings