Poached Cajun Shrimp & Garlic Lemon Rice
with Bell Pepper, Hot Sauce Crema & Crispy Fried Onions
Bring New Orleans flavors right to your kitchen with this delicious Bayou-inspired dish! You'll poach shrimp until succulent, and serve over buttery garlic-lemon rice along with roasted bell pepper and tomato. Crispy fried onions add a savory crunch to this simple yet special meal that's ready in just 35 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 clove
Garlic
¼ ounce
Parsley
1 unit
Lemon
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Cajun Spice Blend
¾ cup
Jasmine Rice
1 unit
Green Bell Pepper
1 unit
Chicken Stock Concentrate
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Cut tomato into 1⁄2-inch-thick wedges. Peel and mince or grate garlic. Finely chop parsley. Zest and quarter lemon.
• Toss bell pepper and tomato on a baking sheet with a drizzle of oil, 1⁄2 tsp Cajun Spice Blend (1 tsp for 4 servings), and salt. (You’ll use the rest of the Cajun Spice Blend in Step 4.) • Roast on top rack until bell pepper is tender and tomato is lightly browned, 15-20 minutes.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic; Cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, reserve 1⁄2 tsp Cajun Spice Blend in a medium bowl. • In a medium pot, combine 21⁄2 cups water, stock concentrate, half the parsley, remaining Cajun Spice Blend, 3 TBSP butter, juice from half the lemon, and a big pinch of salt (5 cups water and 6 TBSP butter for 4 servings). TIP: For extra-lemony flavor, add the squeezed wedges to the poaching liquid, discarding any seeds first. • Bring to a boil, then reduce to a simmer. Cook until slightly reduced, 5-7 minutes.
• Meanwhile, in a small bowl, combine sour cream and as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Rinse shrimp* under cold water and pat dry with paper towels. • Once poaching liquid has simmered 5-7 minutes, add shrimp to pot. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. • Using a slotted spoon, remove shrimp from pot and transfer to bowl with reserved Cajun Spice Blend. Add 1 TBSP poaching liquid (2 TBSP for 4 servings). Toss to coat.
• Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest to taste. • Divide rice between bowls. Top with shrimp, veggies, and crispy onions in separate sections. Drizzle with crema. Garnish with remaining parsley. Serve with remaining lemon wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.
