Poached Cajun Shrimp & Garlic Lemon Rice

🥘 Ingredients

• butter
  1/2 c
• cajun spice blend
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• crispy fried onions
  2 unit
• garlic
  4 clove
• green bell pepper
  2 unit
• hot sauce
  2 tsp
• jasmine rice
  1.5 c
• lemon
  2 unit
• parsley
  ½ ounce
• salt
  1 tsp
• shrimp
  20 oz
• sour cream
  6 tbsp
• sugar
• tomato
  2 unit

🍳 Cookware

• baking
• medium

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, core, and thinly slice green bell pepper . Cut sugar ask for 2 units into to onds, so I'll cut tomato into ½-inch-thick wedges. Peel and mince or grate garlic . Finely chop parsley . Zest and quarter lemon .

   green bell pepper: 2 unit, sugar, tomato: 2 unit, garlic: 4 clove, parsley: ½ ounce, lemon: 2 unit
2. 

   2

   Toss bell pepper and tomato on a baking sheet with a drizzle of cooking oil , ½ tsp cajun spice blend (1 tsp for 4 servings), and salt . Roast on top rack until pepper air is tender and tomato lightly browned, ⏱️ 20 minutes . Reserve rest of the Cajun Spice.

   cooking oil: 2 tsp, cajun spice blend: 2 tbsp, salt: 1 tsp
3. 

   3

   While roasting, heat a pan of oil in a pot, add as much of the garlic, cooking until fragrant ⏱️ 30 seconds . Stir in the jasmine rice , water (or 2¼ cups for 4), a pinch of salt, and bring to a boil; cover and reduce to a low simmer until tender, ⏱️ 18 minutes . Set aside with lid on.

   jasmine rice: 1.5 c
4. 

   4

   Combine water and 2 sticks of shake, stock concentrate, half the parsley, the a & all. Toss in butter barely mixed. Add chicken stock concentrate , lemon juice and reduced. Season boiling to a simmer.

   butter: 1/2 c, chicken stock concentrate: 2 unit
5. 

   5

   In a medium bowl, combine sour cream with hot sauce as you like, thin with a few drops of water until there’s a drizzle.

   sour cream: 6 tbsp, hot sauce: 2 tsp
6. 

   6

   Add shrimp as soon as – shrimp – remove any brine; pat in and. Add shrimp to the hot pot. Cook and othered, soft.

   shrimp: 20 oz
7. 

   7

   Drain the rice, and gently fold crispy fried onions into the shallots. Season plated with a garnish of the last leaves. Place shrimp mixture over warm rice for warm rice, plates.

   crispy fried onions: 2 unit