Creamy Cajun Blackened Shrimp or Chicken Bowl

• 總時間: 28 minutes

食材

Here’s the recipe:

For the marinade + sauce base: 2 tbsp lime juice, 3 tbsp olive oil, 1½ tbsp Cajun seasoning, ½ tsp smoked paprika, ½ tsp regular paprika, 1 tsp onion powder, 1 tsp salt, 1 tbsp honey, ¼ tsp fresh ground pepper, ¼ tsp chili powder, and 4 cloves grated garlic.

步驟

Mix everything together and pour ⅓ over your protein to marinate while you prep the rest, reserving the remaining ⅔ for the sauce.

For the creamy sauce: sauté ½ cup finely diced white onion in a bit of oil until translucent, add 2 tsp tomato paste and cook for a minute, then remove from heat briefly and stir in 1½ cups water and ¾ cup cream (or 1 can full-fat coconut milk + ½ can water for dairy-free), the reserved marinade, 1½ tsp fresh thyme, and 2 bay leaves. Bring to a gentle low simmer.

For the cucumber salsa: combine ¾ cucumber (small dice), ¼ cup finely diced red onion, ¼ cup chopped cilantro, 2 tsp lime juice, 1 tsp olive oil, 1 tsp salt, and optionally 2 tbsp finely diced red chili and avocado cubes; let sit while everything cooks.

For chicken: bake at 425°F for 18 minutes, then broil on high for 3–5 minutes (watch closely) until internal temp reaches 165°F, rest and slice against the grain. For shrimp: broil 5 minutes, flip, then 4–5 more minutes (I like mine well done). Serve over rice, ladle the creamy Cajun sauce around the rice, top with your sliced protein and finish with the cool cucumber salsa — rich, cozy, and balanced in the best way.

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