Cajun Shrimp and Rice

(This recipe scores a 5 on the Daddy Rating System)

(From Food Network Cookbook that I got for my first Mother's Day - Only uses ONE PAN. Super fast, easy and tastes so fresh. I also bring this dish over to other mommies house when they are about to go crazy, they always appreciate it)

1 tablespoon unsalted butter (When I was dairy-free, I skipped the butter and just used olive oil)

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 teaspoons Cajun seasoning (I use basic Zataran's Creole Seasoning and it's quite tasty)

1 pound large shrimp, peeled and deveined, tails intact (Just buy cooked, deveined shrimp when it's on sale) 

Kosher salt and freshly ground pepper

4 plum tomatoes, chopped (I use more like 7 because I like tomatoes)

2 bunches scallions, chopped (about 1/2" chunks)

3 cups cooked white rice

3 tablespoons chopped fresh parsley  (I've never used this)

Lemon wedges, for serving (optional) (I've never used this, either)

Before going to work in the morning (or when your baby is napping), chop the onions and tomatoes so everything is ready to go when you get home - If possible cook the rice, too. We always have cooked rice on hand in our house.

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

At this point you can just leave it on the stove until the kids/baby go to bed and then re-heat.

Always serve with a glass of wine.