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

Directions

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.