Green Chef

Cajun-Spiced Wild Gulf Shrimp Over Rice

Tomato-simmered shrimp with bell pepper, onion, & creamy Creole Dijonnaise served on parsley rice.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Be sure to cook shrimp until they're just opaque and firm (internal temperature 145°F). Taste and adjust seasoning before serving – extra Cajun spice or Cholula for more heat!

Ingredients

0.5 cup Jasmine Rice
1 whole Green Bell Pepper
1 whole Garlic
1 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
7.5 oz Ground Tomatoes
2 whole Umami Stock Concentrate
1 tsp Cholula Sauce
1 tbsp Butter
0.5 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
1 cup Water

Tools

small pot with lid
large sauté pan
mixing bowls
measuring cup & spoons
thermometer
fork

Click anywhere to see instructions →

Green Chef

Cajun-Spiced Wild Gulf Shrimp Over Rice

Tomato-simmered shrimp with bell pepper, onion, & creamy Creole Dijonnaise served on parsley rice.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Be sure to cook shrimp until they're just opaque and firm (internal temperature 145°F). Taste and adjust seasoning before serving – extra Cajun spice or Cholula for more heat!

Ingredients

0.5 cup Jasmine Rice
1 whole Green Bell Pepper
1 whole Garlic
1 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
7.5 oz Ground Tomatoes
2 whole Umami Stock Concentrate
1 tsp Cholula Sauce
1 tbsp Butter
0.5 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
1 cup Water

Tools

small pot with lid large sauté pan mixing bowls measuring cup & spoons thermometer fork

Mise en Place

Prep vegetables and herbs

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

Prepare shrimp

Rinse 10 oz wild Gulf shrimp (or 20 oz), then pat dry with paper towels. Place in a medium bowl and have ready for seasoning.

Gather ingredients and equipment

Set out ½ cup or 1 cup jasmine rice, 1 tbsp or 2 tbsp butter, 1 oz or 2 oz Creole Dijonnaise with avocado mayo, 1½ oz or 3 oz sour cream, 1 oz or 2 oz Cajun spice blend, 7½ oz or 15 oz ground tomatoes, 1 tsp or 2 tsp umami stock concentrates, and Cholula sauce. Gather a small pot, large sauté pan, mixing bowls, measuring cup and spoons, thermometer, and optionally sugar, salt, pepper, and cooking oil.

Mix creamy Creole Dijonnaise

In a small bowl, combine Creole Dijonnaise with avocado mayo and sour cream. Stir well and season with salt and pepper to taste. Cover and refrigerate until ready to use.

Cooking Steps

Cook Rice

Bring jasmine rice, 1 cup of water (2 cups for 4 servings), and 1/4 teaspoon salt (1/2 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.

Prep Ingredients

Medium dice green bell pepper into pieces, about 1/2 inch each. Mince garlic. Cut ends off yellow onion and discard peel. Halve lengthwise. Lay flat and cut into pieces, about 1/2 inch each. De-stem parsley and finely chop 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.

Cook Vegetables

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

Cook Shrimp and Sauce

Rinse wild Gulf shrimp and 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 pan with veggies. Lightly season with salt and pepper. Cook 5-6 minutes, or until shrimp are fully cooked, stirring occasionally. Add ground tomatoes, umami stock concentrates, 1/2 teaspoon sugar (1 teaspoon for 4), and 2 tablespoons water (4 tablespoons for 4) to 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 Rice

Add parsley to 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