Shrimp and Rice skillet

• 1 ⅓ cups uncooked long grain white 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

• cajun seasoning – need a recipe to make your own.

• Seasoning blend

• 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

• Mix together and set aside.

Directions :

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat. Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve