I love the toothsome, nutty flavor of wild rice, and given its nature, found it the perfect pairing with wild shrimp. However, if you want this dish ready in under 20 minutes, substitute wild rice for white or brown rice, and follow the rice to water ratio and cooking time on the package. For a more robust one-pot dish, add black beans, sweet corn and other vegetables, like green beans or snap peas. Leftovers are great as a cold picnic dish, or reheated with a splash of olive oil.
4 1/2 cups water (for more flavor use chicken or vegetable broth)
6 tablespoons olive oil
8 teaspoons Cajun Seasoning (see recipe above for Kid-Friendly Cajun Seasoning)
1 tablespoon minced, fresh parsley (flat-leaf or curl-leaf)
Lemon wedges for garnish
In a medium-sized pot, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add 4 teaspoons of Cajun seasoning and stir until it begins to sizzle, for 30-60 seconds.
Add the diced onion and sauté for 3-5 minutes until soft.
Add the pepper and sauté for 3-5 minutes until it begins to soften.
Stir in the rice, coating with oil and seasoning. Then add 4 1/2 cups of water, stir again, and cover with a lid. Bring the rice to a boil over high heat, then reduce to a simmer for 30 to 35 minutes, until the liquid is absorbed and the rice is soft.
While the rice is cooking, prepare the shrimp. In a large bowl, toss the shrimp with 2 tablespoons of olive oil and 4 teaspoons of Cajun seasoning. Add more if you want bigger flavor!
In a large pan or skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. When the oil is warm, add a third of the shrimp, being careful not to overcrowd the pan. This will ensure that the shrimp have space to sear instead of steam. Cook the shrimp for 3 minutes, and then with tongs, flip them to the other side for another 3 minutes. When the shrimp are opaque, remove them to a place and continue cooking the remaining shrimp in batches. Cover the shrimp with foil or a bowl cover and keep warm until the rice is ready. Don’t wash your skillet yet!
When the rice is finished cooking, heat the large skillet over medium heat and transfer the rice and shrimp into the large skillet. Sauté briefly to bring all the flavors together. Serve warm directly from the pan or transfer to a large serving bowl. Garnish with minced parsley and fresh lemon juice.
Refrigerate leftovers in an airtight container for 3-5 days, and enjoy cold or reheat before serving.