Green Chef

Cajun-Spiced Wild Gulf Shrimp Over Rice

Shrimp simmered with Cajun spice, bell pepper, and tomato; served with parsley rice and a creamy Creole Dijonnaise.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

For best results, ensure shrimp are fully cooked to an internal temperature of 145°F. Fluff rice after resting for a better texture. Use fresh parsley for vibrant flavor, and adjust Cholula hot sauce to your spice preference.

Ingredients

0.5 cup Jasmine Rice
1 whole Green Bell Pepper
1 whole Garlic
0.25 whole Yellow Onion
0.25 oz Parsley
1.5 oz Creole Dijonnaise
1 oz Sour Cream
10 oz Wild Gulf Shrimp
1 tbsp Cajun Spice Blend
7.75 oz Ground Tomatoes
2 whole Umami Stock Concentrates
1 oz Cholula Sauce
1 cup Water
1 tbsp Butter
0.5 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil

Tools

small pot with lid
large sauté pan
mixing bowls
measuring cup
measuring spoons
thermometer
fork
knife
cutting board
paper towels

Click anywhere to see instructions →

Green Chef

Cajun-Spiced Wild Gulf Shrimp Over Rice

Shrimp simmered with Cajun spice, bell pepper, and tomato; served with parsley rice and a creamy Creole Dijonnaise.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 cup Jasmine Rice
1 whole Green Bell Pepper
1 whole Garlic
0.25 whole Yellow Onion
0.25 oz Parsley
1.5 oz Creole Dijonnaise
1 oz Sour Cream
10 oz Wild Gulf Shrimp
1 tbsp Cajun Spice Blend
7.75 oz Ground Tomatoes
2 whole Umami Stock Concentrates
1 oz Cholula Sauce
1 cup Water
1 tbsp Butter
0.5 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil

Tools

small pot with lid large sauté pan mixing bowls measuring cup measuring spoons thermometer fork knife cutting board paper towels

Mise en Place

Prepare vegetables and herbs

Medium dice 1 unit (or 2 units for 4 servings) of green bell pepper into ½-inch pieces. Mince 2 whole (or 4 whole for 4 servings) garlic cloves. Cut ends off 1 whole (or 2 whole for 4 servings) yellow onion, discard peel, halve lengthwise, and cut into ½-inch pieces. De-stem and finely chop ¼ oz (or ½ oz for 4 servings) of parsley leaves.

Measure ingredients

Measure out ½ cup (or 1 cup for 4 servings) of jasmine rice. Portion 1½ oz (or 3 oz) of Creole Dijonnaise with avocado mayo, 1 oz (or 2 oz) of sour cream, 10 oz (or 20 oz) of wild Gulf shrimp, 1 tbsp (or 2 tbsp) of Cajun spice blend, 7¾ oz (or 15½ oz) of ground tomatoes, 1 tsp (or 2 tsp) of umami stock concentrate, and 2 oz (or 4 oz) of Cholula sauce. Prepare 1 tbsp (or 2 tbsp) of butter. Measure ½ tsp (or 1 tsp) of sugar and have cooking oil, salt, and pepper ready.

Set out equipment

Get out a small pot with lid for the rice, a large sauté pan for cooking vegetables and shrimp, mixing bowls for sauces and shrimp marinating, and measuring cups & spoons for accurate portioning. Gather a thermometer (for checking shrimp), paper towels (for drying shrimp), and a fork for fluffing rice.

Cooking Steps

Cook the Rice

Bring ½ cup of jasmine rice, 1 cup of water (1 cup of jasmine rice and 2 cups of water for 4 servings), and ⅛ teaspoon salt (½ teaspoon for 4) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.

Prepare the Ingredients

Medium dice green bell pepper into pieces, about ½ inch each. Mince garlic. Cut ends off yellow onion and discard peel. Halve lengthwise, then cut into pieces about ½ inch each. De-stem parsley and finely chop the leaves.

Mix Creamy Creole Dijonnaise

Place Creole Dijonnaise with avocado mayo and sour cream in a small bowl. Stir to combine. Season with salt and pepper to taste.

Sauté the Vegetables

Heat a drizzle of cooking oil in a large sauté pan over medium-high heat. Add green bell pepper, garlic, and yellow onion to the hot pan. Season with salt and a pinch of pepper. Cook 3-4 minutes, or until bell pepper is softened, stirring occasionally.

Season and Cook the Shrimp

Rinse wild Gulf shrimp. Pat dry with paper towels. Place shrimp in a medium bowl. Season with Cajun spice blend, salt, and pepper. Drizzle with cooking oil and stir to coat. Add shrimp and 1 tablespoon butter (2 tablespoons for 4 servings) to the pan with veggies. Lightly season with salt and pepper. Cook 5-6 minutes, or until shrimp are fully cooked, stirring occasionally.

Make the Tomato Sauce

Add ground tomatoes, umami stock concentrates, ½ teaspoon sugar (1 teaspoon for 4), and 2 tablespoons water (4 tablespoons for 4) to the pan with shrimp and veggies. Stir to combine. Reduce heat to medium and cook 1-2 minutes, or until sauce is thickened and bubbly. Season with salt and pepper to taste.

Finish the Rice

Add parsley to the pot with rice. Stir to combine. Season with salt and pepper to taste.

Plate Your Dish

Divide rice between bowls. Top with Cajun-spiced wild Gulf shrimp. Drizzle everything with creamy Creole Dijonnaise and Cholula sauce. Enjoy!

← Click anywhere to see ingredients