1 lb large shrimp, peeled and deveined
Salt and Pepper
2 tablespoons olive oil
1 -2 tablespoons of butter (I use Kerry Gold Irish butter)
2 tablespoons any Cajun seasoning
1 tablespoon minced garlic, or dried garlic
1 teaspoon crushed chili pepper flakes
1 tablespoon of gingerbread spice (of fresh ginger grated)
Limes and Chopped fresh parsley, for garnish
1-2 packages of Uncle Ben’s Jasmine Ready Rice
In a large bowl, add the shrimp and season with salt and pepper. Add olive oil and Cajun seasoning and toss until coated.
In a skillet, add butter and melt over medium heat. Add shrimp to the skillet and sprinkle with garlic, ginger, and chili pepper flakes, to taste. Cook for a few minutes on both sides until pink and cooked through. Add 2 tablespoons water or broth to the pan to deglaze the browned bits and spices to coat the shrimp. Adjust seasoning with salt and pepper.
Garnish the shrimp with fresh parsley and more crushed chili pepper flakes if desired. And add the limes.
Follow the directions on the rice packages (ready in 90 seconds) and pour shrimp over the rice.
You can also use the shrimp for tacos or a salad, whatever floats your boat!