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1 ½ teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon cracked black pepper
½ teaspoon onion powder
½ teaspoon dried oregano (or sub with an Italian herb blend or Herbs de Provence)
½ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
Directions:
In a medium pot, combine the uncooked rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender. Fluff with a fork and set aside.
While the rice cooks, prepare the shrimp. Toss the shrimp with half of the melted butter and Cajun seasoning until coated.
Heat a large skillet over medium heat and add the remaining butter. Once melted, sauté the minced garlic for 1 minute until fragrant.
Add the seasoned shrimp to the skillet, cooking for 2-3 minutes per side, or until the shrimp are pink and fully cooked. Remove shrimp from skillet and set aside.
Add the cooked rice to the skillet, stirring it in the remaining butter and seasonings. Cook for 2-3 minutes until the rice is heated through and well-coated with the Cajun flavors.
Return the shrimp to the skillet, mixing with the rice. Cook for an additional minute until everything is hot.
Serve immediately, garnished with extra Cajun seasoning if desired.
Servings: 4-6
