1 TBSP. butter
2 TBSP. extra-virgin olive oil
3 cloves garlic, minced
2 tsp. Cajun seasoning
1 lb. large shrimp, peeled and deveined, tails intact
Salt and pepper, to taste
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 TBSP. chopped fresh parsley
Lemon wedges, for serving
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, 1 minute.
Add the Cajun seasoning and shrimp; cook, stirring, until the shrimp begins to curl.
Season with salt and pepper.
Add the tomatoes and scallions to the skillet; cook, stirring 1 minute.
Add the rice and ¼ cup of water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 minutes.
Stir in the parsley and serve with the lemon, if desired.