This stacked garlic-butter cajun shrimp and rice meal is inspired by FlavorGod - who makes the best seasonings by the way.. he is the one that got me to purchase my mini springform pans and I am so happy I did. I use them ALL the time - and it just makes the meal more beautiful and fun to eat. I actually found my mini's at HomeGoods, go figure. You'll be surprised by how much use, you get out of them - and it starts making you creative ;)
Ingredients: (makes 2)
1-2 cloves garlic
5 tablespoons softened butter
1 tablespoon lemon
2 tablespoons parsley
Salt & pepper
Shrimp - I use 5-7 per person (make more if you want more)
Olive oil
English cucumber
1 avocado
3 stalks Scallion (1 for garnish)
1 and half cups jasmine rice
Garlic Powder
Cayenne
Paprika
Hot pepper flake for garnish
Directions:
1. Start rice. Put 1 of the tablespoons of butter into saucepan and add the rice. Toast it for a minute or so. I add some garlic powder, salt and pepper too. Next, add 2 and 1/4 cups water and bring to a boil. The second the water boils, turn the heat off, put the lid on and don't touch it. When this is done at the end - I chop two scallions thin and mix it into the rice.
2. Beat butter with the garlic, lemon juice, parsley, some salt & pepper until fluffy and combined. Set aside.
3. Prep the shrimp - peel and devein if need be. If frozen - bring to room temp and pat dry. Season with paprika, garlic powder, cayenne and salt and pepper. I don't measure this - I just eyeball it until they're coated. Go light on the cayenne if you don't like too spicy.
4. Heat the olive oil in a skillet and once hot, add the shrimp I put this on medium-high heat. Let them get browned and crisped before you flip. After you flip, turn the heat to low - the other side will cook really fast. Once they're curled up and pink turn the heat off. Add half of the butter to the shrimp and toss to coat.
5. Slice the cucumbers thin. Take the bottom of the springform pan out and just use the round. Let's begin to build now. Put the round springform onto a plate - start with the thin cucumber as the first layer. Then add the soft fluffy rice - which I put a layer then add a little butter then more rice then more butter and pack it down (this is important to do so it holds its shape). Then add a layer of avocado and another small layer of rice on top to keep it compact. Then finally add the shrimp on top. Let these sit for a couple minutes and then remove the springform. After you have carefully removed it, garnish with scallion and hot pepper flake if you like. If there is more butter I add on top. Also adding shaved snap peas looks elegant as well.
I hope you enjoy this as much as we do! This is one of my husbands favorites.
xoxo Chef Em
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