Name: Spicy Cajun Shrimp Skillet with Zucchini, Corn & Bell Peppers
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 sticks celery; 1065 ml chicken or vegetable broth; 1 ½ cups frozen corn; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 3 shallots; 3 tbsp tomato paste; 3 medium zucchini squash; black pepper; cayenne pepper; extra virgin olive oil; garlic powder; onion powder; oregano, dried; paprika; salt; thyme, dried

Spicy Cajun Shrimp Skillet with Zucchini, Corn & Bell PeppersSpicy Cajun Shrimp Skillet with Zucchini, Corn & Bell Peppers — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 sticks celery

1065 ml chicken or vegetable broth

1 ½ cups frozen corn

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

3 shallots

3 tbsp tomato paste

3 medium zucchini squash

black pepper

cayenne pepper

extra virgin olive oil

garlic powder

onion powder

oregano, dried

paprika

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

In a large bowl, combine and mix together the spices.

Small dice the celery. Peel and mince the shallots.

Preheat a large pot over medium-high heat. Once the pot is hot, add oil and swirl to coat the bottom.

Add the shallots and celery to the pot and cook, stirring occasionally, for 2-3 minutes.

Add the tomato paste and half of the spice mixture to the pot. Cook, stirring continuously, 1 minute.

Add the rice and broth to the pot and bring to a boil. Once the liquid comes to a boil, stir the mixture, cover the pot, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Add the shrimp and oil to the large bowl with the rest of the spice mixture. Stir to combine and set aside.

Halve zucchinis lengthwise, then slice crosswise into half moons. Medium dice the bell peppers.

Preheat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add the zucchini, bell pepper, and frozen corn to the skillet and cook, stirring frequently, until softened, 5-7 minutes. Cook in batches if necessary.

Add the shrimp to the skillet; cook until opaque, 2-3 minutes per side. Once done, remove skillet from heat.

To serve, divide the rice between bowls and top with the shrimp and vegetables. Enjoy!

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