Spicy Cajun-Inspired Shrimp Skewers

Name: Spicy Cajun-Inspired Shrimp Skewers with Lemon-Garlic Butter and Jewelled Rice
Total time: 35 min
Yield: 2
Cuisine: Cajun
Ingredients: 285 g 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; 1 tbsp Cajun Spice Blend; 6 unit(s) Wooden Skewers; 0.38 tsp Salt*; ¼ tsp Pepper*; 1.5 tbsp Oil*; 4 tbsp Unsalted Butter*

with Lemon-Garlic Butter and Jewelled Rice

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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.

Tags:

Spicy

•Family Friendly

Allergens:

Shrimp

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

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

1 tbsp

Cajun Spice Blend

6 unit(s)

Wooden Skewers

Not included in your delivery

0.38 tsp

Salt*

¼ tsp

Pepper*

1.5 tbsp

Oil*

4 tbsp

Unsalted Butter*

Nutrition Values

Calories740 kcal

Fat36 g

Saturated Fat17 g

Carbohydrate76 g

Sugar8 g

Dietary Fiber5 g

Protein29 g

Cholesterol240 mg

Sodium1660 mg

Trans Fat1.5 g

Potassium750 mg

Calcium150 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Small Non-Stick Pan

•Strainer

•Large Bowl

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.