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Barbecue shrimp with Cajun rice

Paul Young from Market Kitchen
Paul Young shows how there’s more to Mexican food, with this delicious rice and seafood dish that’s full of complex flavours

Barbecue shrimp with Cajun rice

Method

1. For the shrimps: rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside.

2. Preheat the oven to 160C/gas 2.

3. For the Cajun rice: combine the peppers, spring onion, celery, butter and rice in a large oven dish and pour over the chicken stock. Season to taste with the pepper, garlic powder and salt. Bake in the oven for 1 hour 15 minutes, until the liquid is completely absorbed and the rice is cooked through.

4. In a small bowl combine the seasonings and herbs. Heat a large frying pan over a high heat and melt 125g of the butter with the garlic, Worcestershire sauce and the seasoning mix. When the butter is melted, add the shrimp and cook for 2 minutes, shaking the pan in a back-and-forth motion.

5. Add the remaining butter and the stock and cook for another 2 minutes until the shrimps are cooked through. Pour in the beer and cook for 1 minute longer. Remove from heat.

6. Thicken the sauce by transferring some of the sauce into a smaller saucepan and allow to simmer until reduced.

7. To serve, pile the rice into mounds on serving plates and arrange the shrimp around and drizzle over the sauce.

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Serves: 2

Prep: 20 min
Cook: 1 hr 40 min

Ingredients

For the shrimps

24 large raw shrimps, (about 1lb)
1/2 tsp ground cayenne pepper
1/2 tsp black pepper
1/2 tsp Salt
1/2 tsp crushed red pepper
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves, crushed
pinch dried oregano leaves
125g plus 5 tbsp unsalted Butter
1 1/2 tsp minced Garlic
1 tsp Worcestershire sauce
125ml shrimp stock
50ml Beer, at room temperature

For the Cajun rice

200g long grain rice
1 green pepper, diced
2 Spring onions, chopped
2 sticks Celery, chopped
knob of Butter
1 litre chicken stock
good pinch of black, white, red pepper, salt and garlic powder