Cajun Shrimp & Rice
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 pound large shrimp, peeled and deveined, tails intact
- Kosher salt and freshly ground pepper
- 4 plum tomatoes, chopped
- 2 bunches scallions, chopped
- 3 cups cooked white rice
- 3 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Heat the butter, olive oil and garlic in a large skillet over medium-high heat, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and ¼-cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
- 2 teaspoons kosher salt
- 1-teaspoon chili powder
- 1/4-teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 (1-pound) bag frozen edamame, in the pod (green soy beans)
Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.