Cajun Shrimp Rice

Instructions

1. 1

   Use chilled raw, peeled, deveined, tail-off medium shrimp. Cook the white rice according to the package directions. Mince the garlic. Pat the shrimp dry; wash your hands and clean any surfaces that touched the raw shrimp.

2. 2

   Preheat a deep 30 cm skillet over medium-high heat for 1 minute. Add the oil, frozen pepper and frozen onion. Cook uncovered for 6 minutes, stirring regularly, until softened and most released water has evaporated.

3. 3

   Reduce the heat to medium. Stir in the garlic, tomato paste and Cajun seasoning and cook uncovered for 1 minute, stirring continuously.

4. 4

   Add the cooked rice directly to the same skillet with the 60 ml water. Break up any remaining clumps and stir thoroughly. Cover and cook over medium heat for 2 minutes.

5. 5

   Fold in the shrimp. Cover and cook over medium heat for 5 minutes, stirring once halfway through. Uncover and cook for 1 minute more, stirring gently so the rice is evenly coated without pooled liquid. Check several of the largest shrimp with a food thermometer: they must reach 145°F/63°C, and the rice must reach 165°F/74°C. If necessary, continue cooking briefly until both temperatures are reached. Divide into four portions and serve immediately.