Cajun Seafood Meal

I made this meal last night from a recipe in my Food Network cookbook, which can also be found here: Cajun Shrimp & Rice. I halved the recipe because shrimp just doesn't do well as a leftover because it gets overcooked once you reheat the meal.

Cajun Shrimp & Rice

Notes: I use a ribbon microplane to "mince" my garlic so I don't have to mess around with chopping it up. This way I can do it right over the skillet as I am cooking when it's time for the garlic to go in. I'd like to take credit for this trick but I've learned it from one of my favorite cooks, Rach (Rachael Ray).  Be careful with your fingers though as the microplane is super sharp! The changes I made to the recipe (other than halving the ingredients) were as follows:  Tony's Creole seasoning, 2 scallions & cooked Jasmine rice. This meal was a "B", and we enjoyed it, however, the rice was a little bit too mushy for my taste. Don't add any salt until you have tasted the dish because many Cajun seasonings already have salt in them. So, my advice is to undercook the rice slightly so it has time to finish in the skillet. The flavors in the dish were tasty though!

Enjoy!