Keeping It Fresh Friday: Cajun Shrimp Boil

I love the idea of spending a few weeks in a beach house somewhere on the Atlantic coast.  So while I'm not yet on that beach, we can still enjoy a little summer beach house dining. 

This recipe comes from Martha Stewart.  Not surprising, as her summer recipes tend to favor New England coastal favorites.  I loved this recipe in particular because of the Cajun twist given what is more a Mid-Atlantic dish.  Just a tiny hint of heat.  If you're more of a traditional kind of girl or guy, you can substitute Old Bay for the creole seasoning.

This meal is super simple but would make a fun dish for summertime entertaining.  Especially in an enamel cast-iron pot, it looks showy and peel-and-eat shrimp has that fun, summer vibe to it.  And this recipe could easily be made in larger quantities.  I had tons of extra room in my stock pot.  

Cajun-style Shrimp Boil on Rice
Serves: 4
Time: 30 min.
       Prep Time: 15 min.
       Cook Time: 15 min.

Ingredients:
salt
1 1/2 c. long-grain white rice
2 T. unsalted butter
1 large celery stalk, diced small (about 3/4 c.)
1 small bunch green onions, white and green parts separated and thinly sliced
2 garlic cloves, thinly sliced
2 t. Creole seasoning
1/2 c. Worcestershire sauce
1 large lemon, sliced into 1/4" thick rounds
1 3/4 lbs. shell-on, deveined large shrimp

1. In a medium saucepan, bring 2 1/4 c. salted water to a boil.  Stir in rice and return to a boil.  Cover and reduce to a simmer.  Cook until rice is tender, about 15 min.  Remove pot from heat and let stand, covered, 5 min.  Fluff with a fork.

2.  Meanwhile, in a large heavy pot, melt butter over medium-high heat.  Add celery, green onion whites, and garlic and cook until translucent, about 3 min.  Add creole seasoning and cook until fragrant, about 1 min.

3.  Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 min.  Sprinkle green onion tops over shrimp.  Serve shrimp over rice.