Cajun Shrimp & Rice Tortilla
A Tortilla stuffed full of Cajun Shrimp & Rice with green onions, tomatoes and seasonings. I can’t figure out if this tasted better hot or cold, it was great both ways! This would be a wonderful lunch or snack but we made it a meal.
Ingredients – Plus 1/4 cup water
In a large skillet over medium heat, melt
the butter with the olive oil and garlic
until fragrant, about 1 minute.
Add the shrimp and Cajun seasonings.
Stir, coating all of the shrimp
with the Cajun seasonings.
Cook just until the tails curl
but are not cooked through,
about 1 minute.
Salt and pepper then stir.
Add the tomatoes and green onions.
Stir, cooking one more minute.
Add the rice and 1/4 cup of water.
Stir until the rice is completely
mixed with the liquid. Cook another
3 minutes or until the rice is hot.
Add the parsley.
Stir in the parsley.
Remove from the heat.
Lay a tortilla flat.
Place some of the rice mixture on the top
middle of the front third of the tortilla.
Roll the front end of the tortilla
over the rice mixture.
Fold the right and left
sides toward the middle.
Finish folding the filled
section over one last time.
Slice in half diagonally.
Then serve.
Cajun Shrimp & Rice Tortilla
http://www.InDianesKItchen.com
Ingredients
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning (more if you like it hot)
- 1 pound shrimp, peeled and deveined with tails removed
- salt and pepper to taste
- 4 Italian tomatoes, diced
- 4 sliced green onions, white and green part
- 3 cups cooked white rice
- 1/4 cup water
- 3 Tbsp. fresh parsley (or 3 tsp dried)
- 4-6 large tortilla’s
Directions
- In a large skillet over medium heat add the olive oil, butter and garlic. Cook about 1 minute until fragrant.
- Add the shrimp and Cajun seasonings. Stir, coating the shrimp with the Cajun seasonings.
- Cook just until the tail curls, about 1 minute.
- Salt and pepper to taste.
- Add the tomatoes and green onions. Stir, cooking 1 more minute.
- Add the rice and water. Stir until the rice is completely coated in the liquid. Cook another 3 minutes or until the rice is hot.
- Add the parsley, stir and remove from the heat.
- Lay a tortilla flat. Place some of the rice mixture on the middle of the front third.
- Roll the front end of the tortilla over the rice mixture one time. Fold the right and left side of the tortilla in toward the middle of the tortilla.
- Continue rolling the tortilla over the rice mixture until the rice is enclosed.
- Slice the tortilla in half diagonally and serve.
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Categories: Rice, Seafood, Vegetables/Slaws/Salads
GREAT PHOTOGRAPHS DIANE, I CAN SMELL THE FLAVOURS, CHINA
Thank you China!!!! 💕
Reblogged this on LIVING THE DREAM.
Thank you China!!!
Shrimp’s taste is always delicious and these ingredients make it more delicious! 😊
Oh yes I love shrimp any way it is prepared! Thank you so much!
Yumm💟
Thank you we really loved this one.
This sounds soooo good!
It was very, very good! I loved it both hot and cold isn’t that crazy!
Heavenly awesome. Keep sharing more tasty recipes.
Thank you I will! ❤
welcome.
Yum!!!
I knew you would like this one! Thank you!
You’re welcome!! I think Cajun cuisine is my favorite!
Easy, tasty and versatile, love it
Thank you!
So delicious 😋
Looks amazing!
Thanks Jess! ❤
Thank you for reblogging this! ❤
Very nice recipe and beautifully illustrated. I believe this would be great cold or hot, just as you suggested. That’s what makes this dish so versatile. It could be served cold, with salsa or warm, with a drizzle of hot white cheese. Thanks for sharing!
Great ideas for even more flavor! Thank you for your thoughts!
Sounds good.
It really was, thank you!
oh.. cajun food…looks very tasty.. Thank you for sharing.
You’re welcome I love Cajun food too!
I twas surprised you said it was “easy” as it looked like a lot of work!
It has a lot of steps but was so easy to make. It is just adding the ingredients and stirring. The rice/shrimp mixture is ready in just minutes if you have cooked rice prepared ahead of time. Shrimp is one of the quickest and easiest things to cook. It cooks in just a few minutes. Thanks for your comment Linda. 💕
OK, it looked complicated – you’re welcome Diane – I am getting caught up slowly but surely. Sigh.
Try not to stress out Linda! Don’t worry about your blog we will all wait for you. Going tonight to see the live Broadway show Lion King with my daughter and granddaughter in Cleveland. So excited I have always wanted to see this.
Have a good time – you are likely there right now. I have never seen the Lion King movie and now there is a new one. A few weeks ago I was at the Metropark and saw a painted rock and it said “Hakuna matata” (there are no troubles in Swahili). My issue with falling behind was also because I was reluctant to continue to post, if I could not keep up with other’s posts – it did not seem fair to do that. I was caught up to one day out, but not been onto Reader yet.
This looks and sounds delicious. I am always looking for new ways to serve shrimp. I will definitely be trying this one. Pinning it!
Carla this turned out so good. You can add more Cajun seasonings if you like it hotter. Thank you and enjoy!
Oh no, not hotter for me, maybe my kids though.
This sounds and looks amazing! Have to try it out someday
We absolutely loved it! I hope you enjoy it as much as we did. Thank you! ❤
Nothing better than something that can be eaten both hot & cold! Looks delish, as always, Diane! 🤤
Thank you! 💖
Thank you very much madam for sharing another great recipe.Take care.🌹🙏
Thank you for your kind words Francis!
Welcome madam.🌹🙏
I’m drooling over this at 5.30 a.m.
Thank you Derrick! I could eat this at 5:30 am! Lol