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  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Cajun Shrimp and Rice (Shrimp Creole)

    Reviewed and edited by a celiac disease expert.

    Perfect for a weeknight dinner, this flavorful Cajun Shrimp and Rice is a gluten-free one-pan wonder that delivers a taste of the South right to your table.

    Gluten-Free Cajun Shrimp and Rice (Shrimp Creole) - Mmm... Shrimp Creole by jeffreyw is licensed under CC BY 2.0.
    Caption:

    Celiac.com 09/28/2024 - Elevate your gluten-free cooking with this flavorful Cajun Shrimp and Rice dish. Packed with bold spices and fresh ingredients, this recipe brings together tender shrimp, juicy tomatoes, and fluffy white rice in a quick and satisfying meal. Perfect for a weeknight dinner, it’s a gluten-free one-pan wonder that delivers a taste of the South right to your table.

    Ingredients:

    • 1 tablespoon unsalted butter
    • 2 tablespoons extra-virgin olive oil
    • 3 cloves garlic, minced
    • 2 teaspoons Cajun seasoning
    • 1 pound large shrimp, peeled and deveined, tails intact
    • Kosher salt and freshly ground pepper
    • 4 plum tomatoes, chopped
    • 2 bunches scallions, chopped
    • 3 cups cooked white rice
    • 3 tablespoons chopped fresh parsley
    • Lemon wedges, for serving

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    Directions:

    Heat the Skillet
    In a large skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute.

    Cook the Shrimp
    Sprinkle the Cajun seasoning over the shrimp and add them to the skillet. Cook, stirring frequently, until the shrimp start to curl, about 1 minute. Season with salt and pepper to taste.

    Add Vegetables
    Stir in the chopped tomatoes and scallions. Cook for about 1 minute, allowing the flavors to blend.

    Incorporate the Rice
    Add the cooked white rice to the skillet along with ¼ cup of water. Continue cooking, stirring occasionally, until the rice is warmed through and the shrimp are fully opaque, about 3 more minutes.

    Finish and Serve
    Stir in the chopped parsley. Serve hot with lemon wedges on the side for a zesty finish.

    Tip: This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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