cajun shrimp / red beans & rice salad / garlic spinach


cajun shrimp / red beans & rice salad / garlic spinach

Contents of your meal kit:

creole seasoning
tabasco vinaigrette base
brown rice
kidney beans
veggie blend

Cookware needed: 2 mixing bowls, 2 nonstick skillets (see note)

Finishing steps:

  1. Blot shrimp with a paper towel to dry. In one mixing bowl, toss shrimp with creole seasoning, salt & pepper.
  2. Pour tabasco vinaigrette base into the bottom of a second mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.
  3. Heat brown rice in the microwave for 30 seconds or so, to take the chill off.
  4. Rinse and drain beans, then combine in the mixing bowl with tabasco vinaigrette, rice, and veggie blend. Toss gently and season with salt & pepper to taste. Set aside at room temperature until ready to serve.
  5. Slice garlic as thinly as you can. Set aside.
  6. Heat a small amount of oil in a nonstick skillet over medium heat. When hot, add shrimp and cook for 1-2 minutes per side or until shrimp are opaque and cooked through.
  7. While shrimp are cooking, place garlic in a cold nonstick skillet, and add 1-2 tablespoons of olive oil. Heat oil until simmering over medium-high heat. Add spinach and toss quickly in pan until just wilted. Remove from heat and season with salt & pepper to taste.
  8. Enjoy cajun shrimp with red beans & rice and garlic spinach on the side.

Note: If you’re looking to minimize the dishes here…you can use one skillet instead of two. Simply transfer shrimp to a plate after cooking and keep warm. Wipe skillet clean with a paper towel and use to cook the garlic spinach.