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Cajun-Spiced Shrimp over Creamy Rice

with Sautéed Kale

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 460 calories Group 22 Created with Sketch.
    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.

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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! 

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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!