Description
Cajun Shrimp with Rice & Loaded Baked Potatoes
Ingredients:
1 lb shrimp, peeled and deveined
1 cup long-grain rice
2 tbsp Cajun seasoning
1 tbsp olive oil
1 lemon, cut into wedges
Fresh parsley, chopped
Salt & pepper to taste
For Loaded Baked Potatoes:
4 medium potatoes
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup cooked bacon bits
1 tbsp chives, chopped
Instructions:
Cook the rice: In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then cover and reduce the heat to low. Cook for 18-20 minutes until the rice is tender and the water is absorbed.
Season the shrimp: In a bowl, toss the shrimp with Cajun seasoning, salt, and pepper.
Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through.
Make the loaded baked potatoes: While the shrimp cooks, bake the potatoes. Preheat your oven to 400°F (200°C), and bake the potatoes for about 45 minutes or until tender. Once baked, slice them open and fluff with a fork. Top with cheddar cheese, sour cream, bacon bits, and chives.
Serve: Plate the Cajun shrimp on a bed of rice and garnish with lemon wedges and parsley. Serve the loaded baked potatoes on the side.
This dish packs tons of flavor with the Cajun shrimp and the cheesy, savory potatoes. Perfect for a satisfying meal!
Step-by-Step Guide
For a perfectly timed meal, follow this sequence. First, preheat your oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and place them directly on the oven rack to bake for 45-55 minutes. When the potatoes have about 25 minutes left, start your rice. Bring 2 cups of water to a boil, add the rice and salt, cover, and reduce to a simmer for 18-20 minutes. Once the rice is cooking, prepare your shrimp. Pat them completely dry with paper towels—this is key for a good sear. Toss them thoroughly in Cajun seasoning, salt, and pepper. With 10 minutes left on the potatoes, heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until opaque. Finally, assemble your loaded potatoes and plate everything together.
Serving Suggestions
Plate the fluffy rice first, creating a bed for the spicy Cajun shrimp. Arrange lemon wedges and a sprinkle of fresh parsley on top for a bright, fresh contrast. Serve the loaded baked potato on the side, allowing everyone to mix the toppings to their liking. This hearty meal pairs wonderfully with a simple green salad dressed with a light vinaigrette to balance the richness. For a beverage, consider a crisp lager, chilled iced tea, or sparkling water with lime.
How-to Summary
Bake potatoes at 400°F for 45-55 minutes. Cook rice by simmering in covered pot for 18-20 minutes. Season dry shrimp with Cajun spices. Sear shrimp in hot oil for 2-3 minutes per side. Split potatoes and top with cheese, sour cream, bacon, and chives. Serve shrimp over rice with lemon and parsley.
Frequently Asked Questions
Can I use frozen shrimp? Yes, ensure they are fully thawed and patted very dry before seasoning to prevent steaming.
How can I adjust the spice level? Use a mild Cajun seasoning or make your own blend, controlling the amount of cayenne pepper. Serving with cool sour cream also helps.
What’s a good substitute for white rice? Brown rice, quinoa, or cauliflower rice work well. Adjust cooking times according to package directions.
Can I cook the potatoes faster? For quicker “baked” potatoes, microwave them for 8-10 minutes, then finish in a hot oven for 10 minutes to crisp the skin.
How do I store leftovers? Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently to avoid toughness.
Common Mistakes to Avoid
- Adding wet shrimp to the pan, which steams them instead of creating a flavorful sear.
- Overcooking the shrimp, making them rubbery. They cook quickly and are done when opaque and pink.
- Not seasoning the rice water, resulting in bland rice.
- Overcrowding the skillet when cooking the shrimp, which lowers the pan temperature and leads to uneven cooking.
- Forgetting to pierce the potatoes before baking, which can cause them to burst in the oven.
Conclusion
This Cajun Shrimp with Rice and Loaded Baked Potatoes delivers a restaurant-quality, flavor-packed meal to your home kitchen. The combination of spicy, succulent shrimp with creamy, cheesy potatoes is endlessly satisfying. By following the step-by-step timing guide and avoiding common pitfalls, you can execute this impressive dish with ease. It’s a versatile recipe perfect for both weeknight dinners and entertaining guests. Enjoy the vibrant flavors and hearty comfort of this complete meal.