Spicy Cajun-Inspired Shrimp Skewers
with Lemon-Garlic Butter and Jewelled Rice- Shrimp
- Sulphites
- Milk
- Milk
- Sesame
- Gluten
- Egg
- Fish
- Mustard
- Crustaceans
- Soy
- Tree nuts
- Wheat
- Sulphites
- May contain traces of allergens
- Triticale
- Peanuts
Who doesn't love a good shrimp skewer? We've decided to go the Cajun route and turn shrimp skewers into a smoky, spicy delight. They find their perfect home on jewelled rice filled with grilled peppers and zucchini. A finish of delectable lemon-garlic butter ensures this dish will be a hit! Ingredients: Shrimp • Zucchini • Sweet bell pepper • Basmati rice • Lemon • Jalapeno pepper • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Parsley • Cajun spice blend (paprika powder, salt, garlic powder, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Garlic • Wooden skewer.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Jalapeño
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
7 g
Parsley
1 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
1 tbsp
Cajun Spice Blend
(Contains: Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk, May contain traces of allergens, Sulphites)
6 unit(s)
Wooden Skewers
(Contains: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens)
Not included in your delivery
0.38 tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
4 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- Peel, then mince or grate garlic.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic to the pot. Cook, stirring often, until fragrant, 2-3 min.
- Add rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, covered.
- Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Halve zucchini lengthwise.
- Core, then halve pepper.
- Core, then halve jalapeño. (TIP: Use gloves when prepping jalapeños.)
- Heat a small non-stick pan over medium-low heat.
- When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring often, until fragrant, 3-5 min.
- Remove from heat.
- Add lemon zest, lemon juice and half the parsley. Season with salt and pepper.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Cajun Spice Blend, salt and pepper.
- Working with one skewer at a time, carefully thread shrimp onto skewers.
- Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.
- Transfer veggies to a plate to cool slightly.
- When veggies are almost done, add shrimp to the other side of the grill. Close lid and grill shrimp, flipping once, until cooked through, 2-3 min per side.**
- Cut zucchini into 1/2-inch half-moons.
- Cut all peppers into 1/2-inch pieces.
- Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine.
- Divide jewelled rice and shrimp skewers between plates. Sprinkle remaining parsley over top.
- Serve lemon-garlic butter on the side for dipping.
- Squeeze a lemon wedge over top, if desired.
