~~Cajun Shrimp and Rice Skillet~~

Ingredients:

• 1 ⅓ cups uncooked brown rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp - peeled and de-veined
• 4 tablespoons butter - melted, divided
• 1 teaspoon minced garlic
• 2 tsp. Cajun seasoning*  (I use Tony Chachere’s Creole Seasoning for homemade see below.)
• 1 bell peppers, chopped
• 4 chopped shallots
• ¼ cup of chopped sun dried tomatoes
• 1 Tbs. Tomato paste
• 2/3 cup corn (frozen and defrosted or canned)
• 2 fresh lemon wedges (1 Tbs. Lemon juice)
• Parsley, chopped

Directions:

• In a large skillet, melt 3 tablespoons of butter over medium heat. Add shallots and bell peppers and sauté until tender, about 5 minutes. Stir in sun dried tomatoes, garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
• Pour the chicken broth in to the skillet and bring to a boil add the rice, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. Transfer the rice to the bowl with the vegetables.
• Add remaining butter to skillet. Add shrimp in a single layer and season with the Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
• Stir in the vegetables and the rice, add the Cajun seasoning, tomato paste, and squeeze two fresh lemon wedges over the shrimp and stir.
• Garnish with chopped parsley if desired and serve. 

*Cajun seasoning - Homemade

• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano - may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes