Poached Cajun Shrimp & Garlic Lemon Rice

🥘 Ingredients

• butter
  1 tbsp
• cajun spice blend
  1 tsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• crispy fried onions
  2 tbsp
• garlic (minced)
  2 cloves
• green bell pepper (halved)
  1 unit
• hot sauce
  1 tsp
• jasmine rice
  ½ cup
• lemon (halved)
  1 unit
• parsley (chopped)
  2 tbsp
• salt
  1 tsp
• shrimp
  8 oz
• sour cream
  2 tbsp
• tomato (halved)
  1 unit
• water
  1½ cup

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Toss green bell pepper and tomato on a baking sheet with a drizzle of cooking oil , ½ tsp cajun spice blend , and a pinch of salt . Roast until tender and lightly charred ⏱️ 15 minutes .

   green bell pepper: 1 unit (halved), tomato: 1 unit (halved), cooking oil: 1 tbsp, cajun spice blend: 1 tsp, salt: 1 tsp
3. 

   3

   Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic ; cook, stirring, until fragrant ⏱️ 30 seconds .

   garlic: 2 cloves (minced)
4. 

   4

   Add jasmine rice , 1½ cups water , chicken stock concentrate , and the remaining cajun spice blend to the pot. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ½ cup, water: 1½ cup, chicken stock concentrate: 1 unit
5. 

   5

   While rice cooks, combine sour cream and as much hot sauce as you like in a small bowl . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp, hot sauce: 1 tsp
6. 

   6

   Rinse shrimp under cold water and pat dry with paper towels. In a small saucepan, bring ½ cup water to a simmer, add shrimp, and poach until pink and opaque ⏱️ 3 minutes . Remove with a slotted spoon.

   shrimp: 8 oz
7. 

   7

   Fluff rice with a fork. Stir in 1 tbsp butter and zest from lemon to taste.

   butter: 1 tbsp, lemon: 1 unit (halved)
8. 8

   Divide rice between plates. Top with shrimp, roasted vegetables, crispy fried onions , hot sauce crema, and parsley . Serve with remaining lemon wedges on the side.

   crispy fried onions: 2 tbsp, parsley: 2 tbsp (chopped)