Ingredients
- 1 1/2 cups brown rice
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons grass-fed butter or ghee, divided
- 3 cups chicken bone broth (or low-sodium chicken broth)
- Fresh cilantro or parsley leaves, chopped (for garnish)
Homemade Cajun Seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
Instructions
Step 1: Rinse and Drain the Rice
Place your brown rice in a fine mesh strainer and rinse under cold water for about a minute, or until the water runs clear. This removes excess starch and helps the rice cook evenly. Shake off any excess water and set aside.
Step 2: Pat the Shrimp Dry
Using paper towels, gently pat the raw shrimp dry. This step is crucial for getting a nice sear and prevents the shrimp from steaming.
Step 3: Make the Cajun Seasoning
In a small bowl, combine all the spices: smoked paprika, sea salt, black pepper, garlic powder, onion powder, oregano, basil, thyme, and cayenne. Mix thoroughly.
Step 4: Cook the Shrimp
Heat a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the shrimp in a single layer and sprinkle with half of the Cajun seasoning. Cook for 2 minutes on each side, or until the shrimp turn pink and opaque. Remove from skillet and cover to keep warm.
Step 5: Toast the Rice
In the same skillet, melt the remaining 1 tablespoon of butter. Add the rinsed brown rice and the rest of the Cajun seasoning. Stir constantly for about 1 minute to toast the rice and release the flavors of the spices.
Step 6: Simmer the Rice
Pour in 3 cups of chicken bone broth. Stir well and bring the mixture to a boil. Once bubbling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 22–25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally and add a splash more broth or water if it starts to dry out before the rice is fully cooked.
Step 7: Combine and Finish
Once the rice is cooked and tender, return the cooked shrimp to the skillet. Stir well to combine and heat through for another minute or two. Garnish with chopped cilantro or parsley before serving.
Notes
Cooking Tips
- How to Know When Shrimp Are Done: Shrimp cook very quickly. They’re done when they turn opaque and pink with no grey remaining. Overcooked shrimp can become rubbery, so keep a close eye on them.
- What to Do If the Rice Dries Out: If you notice the rice drying out before it’s tender, add 1/4 cup of additional broth or water at a time. Stir and continue cooking until the texture is just right.
- Too Spicy?: The cayenne adds heat, but you can reduce or omit it for a milder flavor without compromising taste.
Kitchen Efficiency Tips
- Prep Ahead: Measure and mix your Cajun seasoning before starting the stove. Peel and dry the shrimp, rinse the rice, and chop your herbs. These steps make the cooking process smoother.
- Use the Same Pan: Cooking everything in one skillet not only saves time but also helps develop deeper flavor from the browned bits left in the pan.
- No Lid? No Problem: If your skillet doesn’t have a lid, use foil or a baking sheet to cover the pan while the rice cooks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes