Cajun-Spiced Shrimp over Creamy Rice with Sautéed Kale

Cajun-Spiced Shrimp over Creamy Rice

with Sautéed Kale

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 460 Cals/serving
  • View All
    Nutrition Label
    Download

In this dish, plump shrimp get bold flavor from a coating of Cajun spices that lend heat, smoke, and beautiful color. It’s all served over a bed of jasmine rice finished with a cooling, creamy duo of buttermilk and crème fraîche.

Get Cooking
fresh
ingredients
Cajun-Spiced Shrimp over Creamy Rice with Sautéed Kale
Title
  • 1⅛ lbs Shrimp
  • 1 cup Jasmine Rice
  • 1 bunch Kale
  • 2 cloves Garlic
  • ¼ cup Buttermilk
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Butter
  • 1 oz Sweet Piquante Peppers
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

Cook the kale:
3 Cook the kale:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Stir in the vinegar. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the shrimp:
4 Cook the shrimp:

Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and remaining chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the butter until melted and combined.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, add the crème fraîche, buttermilk, and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp (and any butter from the pan) and cooked kale over the finished rice. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

While the rice cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

Prepare the ingredients:
Cook the kale:
3 Cook the kale:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Stir in the vinegar. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp:

Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and remaining chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the butter until melted and combined.

Cook the shrimp:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, add the crème fraîche, buttermilk, and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp (and any butter from the pan) and cooked kale over the finished rice. Enjoy!