Shrimp and Rice Skillet with Cowboy Caviar

Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt

Prep 5 mins
Cook 00:25 mins
Ready-in 02:10 mins
Yields 4 to 6

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

  1. 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.
  2. 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.
  3. While the rice is cooking, toss the shrimp in the remaining 2 tablespoons of Cajun seasoning and set aside.
  4. 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.
  5. Makes 4 to 6 servings

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