Cajun Style Shrimp
and DHC Multi Grain Rice
Ingredients (serves 6)
1 cup DHC Multi Grain Rice
2 cups water
2 tablespoons unsalted butter
1 tablespoon canola oil
(or other neutral-tasting oil)
1/2 onion, chopped
1/2 green pepper, diced
1 celery stalk, diced
2 garlic cloves, minced
1 teaspoon dried thyme leaves
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper or to taste
1 bottle (8 ounces) clam juice
1 can (15 ounces) diced peeled tomatoes with juice
1 1⁄2 pounds peeled and de-veined medium shrimp
3/4 cup thinly sliced green onion, including some dark green
2 lemons, cut into wedges
Bring 2 cups water and 1 cup rice to a boil; cover and reduce heat. Simmer about 40 minutes until tender and all liquid has been absorbed. Remove from heat and let rest, covered.
Meanwhile, melt butter and oil in a large sauté pan. Stir in onion, green pepper, celery, garlic, thyme, pepper, salt and cayenne. Cook over medium-high heat, stirring constantly, until vegetables start to brown, about 3 minutes.
Add clam juice and tomatoes with juice; cook over high heat, stirring frequently, until all liquid has evaporated, about 10 minutes.
Add shrimp; cook over medium-high heat, stirring constantly, for 1 minute; cover and cook until shrimp turns pink and opaque (stirring twice) and is just firm to the touch, about 2 minutes.
Stir in rice and green onion; heat over medium-high heat, stirring frequently until hot, about 3 minutes.
Garnish with lemon wedges. Serve immediately.
• You can also use chicken! Simply substitute chicken broth for the clam juice, and instead of shrimp, add 1 pound of browned, cubed, boneless, skinless chicken breast.
• Rub the thyme leaves between your hands to release more flavor and aroma.
• Serve with crusty bread and a salad of baby greens dressed with Dijon vinaigrette.