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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 1 cup water

• STEP 2

  While the water is heating, wash and dry the fresh produce.

  • 1 green bell pepper
  • 2 sticks celery
  • ½ small bunch green onions (scallions)

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  Meanwhile, trim, seed, and small dice bell pepper. Place in a small bowl.

• STEP 5

  Trim and small dice celery. Add to the bowl with the bell pepper.

• STEP 6

  Preheat a medium saucepan over medium heat.

• STEP 7

  While the pan heats up, trim and cut green onions crosswise into thin pieces. Add half to the bowl. (Set remaining green onions aside for serving.)

• STEP 8

  Once the pan is hot, add butter and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until tender, 3-4 minutes.

  • 2 tbsp butter, unsalted
  • 2 tsp Cajun seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Meanwhile, drain tomatoes in a colander. Set aside to drain further.

  • ½ (14.5 oz) can diced tomatoes

• STEP 10

  When the veggies are tender, add flour to the pan. Cook, stirring frequently, until golden brown, 1-2 minutes.

  • 2 tbsp all-purpose flour

• STEP 11

  Add tomatoes, broth, Worcestershire, and hot sauce to the pan, then stir to combine the stew. Cook, stirring occasionally, until thickened, 5-6 minutes.

  • 8 fl oz (1 cup) chicken or vegetable broth
  • 2 tsp Worcestershire sauce
  • 1 tsp hot sauce

• STEP 12

  Meanwhile, if using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

  • ¾ lb raw peeled shrimp, fresh or frozen

• STEP 13

  When the stew has thickened, add shrimp and cream to the pan, then stir to combine. Reduce heat to low and cook, stirring occasionally, until shrimp are cooked through, 6-7 minutes. Remove from heat.

  • 4 fl oz (½ cup) heavy whipping cream

• STEP 14

  To serve, divide the shrimp stew between bowls. Place a scoop of rice in the center of each bowl and top with reserved green onions. Enjoy!