Ingredients
- 2 Cups Uncooked Rice (makes apx. 4 cups cooked rice)
- 1 1/2 lbs. Shrimp Raw, peeled, deveined with the tails removed
- 2 Tablespoons olive oil we prefer extra virgin
- 1 teaspoon Cajun Seasoning we prefer Louisiana or New Orleans style
- 1/2 teaspoon Black Pepper finely ground
- 1 Tablespoon Chili Powder
- 1 Tablespoon Onion Powder
- 1 1/2 teaspoons Ground Cumin
- 1 Tablespoon Smoked Paprika make sure you get SMOKED! It makes all the difference
- 2 Limes
- 1 Bunch Cilantro Fresh (chopped)
- Preheat kitchen appliance to 450 degrees.
- Prepare rice per the directions on the package (it solely takes fourteen minutes in a second pot!)
- If your raw shrimp is frozen, place it during a cullender and run barely heat water over them till they're thawed - gray and versatile. (this solely takes minutes!) Leave them to empty the surplus water from the cullender within the sink.
- In a giant bowl, mix the oil and every one of the dry spices. combine along very well. Add your raw shrimp and blend them in well till all of the shrimp area unit equally coated.
- Spread coated shrimp equally into one layer on a shallow, tin foil lined, metal baking sheet. This may take 2 baking sheets.
- Bake in preheated 450 degree kitchen appliance for eight minutes if you're mistreatment tiny shrimp. For medium to giant size shrimp, bake a further 2-3 minutes.
- Remove from kitchen appliance and squeeze the juice from hack contemporary limes over the complete pan and sprinkle with sliced contemporary cilantro and a fine layer of extra smoke-cured paprika.
- Serve along with your stewed rice and enjoy!
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