Cajun Shrimp and Rice

• 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
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute.
2. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute.
3. Season with salt and pepper.
4. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute.
5. 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.
6. Stir in the parsley and serve with lemon, if desired.
7. 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
8. Photograph by Antonis Achilleos

unsalted butter, extravirgin olive oil, garlic, cajun seasoning, shrimp, kosher salt, tomatoes, bunches scallions, white rice, parsley, lemon wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cajun-shrimp-and-rice-recipe.html (may not work)