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Jen gets the kitchen sizzling with her Cajun shrimp scampi.

Cajun Shrimp Scampi Rice


  • For the rice:

  • 2 1/2 cups of chicken broth

  • 1 cup of long grain rice

  • 1/2 cup of diced onion

  • 1/4 cup of diced celery

  • 1/4 cup of diced green bell pepper

  • 1 garlic clove, minced

  • 3 tablespoons of butter

  • 1/4 teaspoon of paprika

  • 1/4 teaspoon of cayenne pepper

  • 1/2 teaspoon of dried oregano

  • 1/2 teaspoon of dried basil

  • Salt & pepper to taste

  • For the shrimp:

  • 1 pound of large shrimp, peeled and deveined

  • 2 teaspoons of Cajun seasoning

  • 1 tablespoon of olive oil

  • 2 teaspoons of garlic, minced

  • 2 tablespoons of butter

  • 1/4 cup of white wine

  • 1 tablespoon of freshly squeezed lemon juice

  • Lemon zest

  • Salt & pepper to taste

  • Finely chopped parsley

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  1. In a pot over medium heat, add butter, onion, celery, bell pepper and garlic. Saute the vegetables for about 5 minutes and then add the seasonings (paprika, cayenne pepper, oregano, and basil). Stir in the rice and toss well to coat.

  2. Once the grains are lightly golden, stir in the chicken broth. Cover and let simmer to cook for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.

  3. Rub the shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a pan on medium heat. Add shrimp and cook for 2-3 minutes, just until seared but not fully cooked. Remove from pan and set aside.

  4. Add garlic to the pan, sauté for a minute, and then stir in the butter. Pour the white wine, lemon zest, and lemon juice. Allow to slightly thicken.

  5. Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice.

Cajun Shrimp Scampi Rice




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- So today I'm going to show you how to make Cajun shrimp scampi with rice. Now this is inspired by Cajun dirty rice. It's flavored with a medley of aromatics and what gives it that dirty appearance is that it's cooked down with liver or giblets but we're going to keep it really simple today. So all over the world you'll find different names for this, you're sofrito, mirepoix, but in Cajun cuisine it's called the holy trinity, and that consists of green bell pepper, celery, and the onion. But when you add in a little garlic, it's called the holy trinity with the pope. Because it looks like the pope? The pope. Starting with the celery we're going to slice off the ends and just cut them into a small dice. Now I'm going to show you my favorite way to cut peppers. So you hold your pepper upright, and then you take your knife and you kind of go around the sides here. That way you don't have to slice and have to take out the seeds. Just work around the seeds. Then just cut them into strips and then into your small dice. And there you have it, the holy trinity, with the pope. Hashtag, squad goals. Melt some butter in a pot. Then the squad goes in, altogether now. Let them sweat out for a couple of minutes. For even more flavor, some paprika and cayenne pepper. This dried herb combination of oregano and basil. And salt and pepper. I'm adding some white rice here. And the idea is that you want to coat each and every grain in all of that deliciousness in the pot. And that's how you lock in the flavor. For liquid, I think chicken stock works the best. You can use vegetable broth or just water. Stir, stir, stir, and cover. Let's talk about the shrimp. It's best friend is this Cajun seasoning. You can get this ready at the store or you can mix up your own blend. It's got paprika, garlic powder, onion powder, celery seed, thyme, trust me, it's a lot of stuff, it will be totally worth it. The shrimp has already been peeled and deveined I just like to keep the tails on. Then all you have to do is just rub in the seasoning. Be very careful when rubbing this in because tails can be a little sharp. Rice should be ready, yes. Just going to give it a quick little fluff with the fork. Then this goes to the side. Then we're going to make the shrimp scampi. A little drizzle of olive oil, in goes the shrimp. You might have to cook them in two batches if you want a nice single layer. The pan's on the medium high heat because you just want them to get a nice sear in them, they don't have to cook all the way. We are going to put them back later. Searing the second batch is done. And set them aside. To that you're going to add some butter, scoop all that up. Scampi is not scampi without a lot of garlic. White wine, perfect in this. Lemon zest. Don't forget the lemon juice. Want it to thicken just slightly. Mix it all together. You must have confidence in the kitchen. Right now I've got a little bit of confidence. Final touch of brightness, chopped parsley. A nice serving. This rice smells insane in here. Beautiful shrimp right on top. And there you have it. Going in for some rice, with the other hand some shrimp. Mmm, as Liz Lemon would say, I'm high-fiving a million angels right now. I hope you guys give this a try. I'll see you next time. Remember to just eat life. Mmmmm.