Say WHATTT??! What's New Wednesday finally was a HUGE success. Every Wednesday I try out a new dinner recipe. Some of the more difficult recipes were good but too long and difficult for this amateur chef to duplicate on another night and the quick recipes were just a little too boring. BUT this one was good and quick... JUST RIGHT!!
Sometime before Wednesday I trust in my good ol' friend goog's to search new recipes. I also use recipe books but have found the internet to be a much more efficient source because I can include in my search things that might need to be used up at my house. For example if I have some chicken breast that needs to be cooked I can search "chicken breast recipes." I also have learned to put in things like "quick" or "easy" in my search because those recipes tend to have less crazy ingredients I will never use again!!
This Wednesday when I served up my What's New Wednesday meal (that only took about 30 minutes I might add), I was anxiously waiting for my boys response and after a couple bites my husband tells me "it's good what is the red stuff." YES he said it's good... CRAP I totally put the tomatoes in and he doesn't like tomatoes. "tomatoes" My hubby face was priceless, he is in shock that he actually likes something with tomatoes "You better not tell anyone that I ate tomatoes and liked them!!" "Ok I won't!" (Well I won't tell anyone who doesn't read my blog!) Meanwhile Beckham, who I was sure was not going to be impressed with the shrimp, is eating it up! I even got them to go back for seconds!! And here is the best part..... something I couldn't even tell my boys because if you think sneaking tomatoes in is bad, they would freak if they knew this... IT'S HEALTHY!!!!!! Only 357 calories per serving! Yes... BOOYA!!
Ok here is the recipe!!!! Enjoy!! (My notes are in red)
Ingredients
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact (I left the tails intact but will probably take them off next time. Having them on there made it kind of a pain while eating!)
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped (or just roma tomatoes..?)
2 bunches scallions, chopped (This totally confused me... turns out it's just green onions! Who knew!)
3 cups cooked white rice (I totally didn't have enough white rice so I used an Uncle Ben's Rice Pilaf READY RICE which probably changed the taste a little but what was a girl to do?)
3 tablespoons chopped fresh parsley (I may have forgot the fresh parsley, but it apparently didn't need it because we thought it was really good without!)
Lemon wedges, for serving (optional) (I threw the lemon juice plastic squeeze bottle on the table during dinner and called it good!!)
Directions
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact (I left the tails intact but will probably take them off next time. Having them on there made it kind of a pain while eating!)
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped (or just roma tomatoes..?)
2 bunches scallions, chopped (This totally confused me... turns out it's just green onions! Who knew!)
3 cups cooked white rice (I totally didn't have enough white rice so I used an Uncle Ben's Rice Pilaf READY RICE which probably changed the taste a little but what was a girl to do?)
3 tablespoons chopped fresh parsley (I may have forgot the fresh parsley, but it apparently didn't need it because we thought it was really good without!)
Lemon wedges, for serving (optional) (I threw the lemon juice plastic squeeze bottle on the table during dinner and called it good!!)
Directions
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
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