Lent Season recipe: Shrimp and Rice skillet

 What's Cooking Wednesday ! Is here share your recipe on my linky..... lisa

Ash Wednesday is the beginning of Lent and is always 46 days before Easter Sunday. Lent is a 40-day season (not counting Sundays) marked by repentance, fasting, reflection, and ultimately celebration. The 40-day period represents Christ’s time of temptation in the wilderness, where he fasted and where Satan tempted him. Lent asks believers to set aside a time each year for similar fasting, marking an intentional season of focus on Christ’s life, ministry, sacrifice, and resurrection.

• 1 ⅓ cups uncooked long grain white rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp – peeled and de-veined
• 4 tablespoons butter – melted, divided
• 1 teaspoon minced garlic
• cajun seasoning – need a recipe to make your own.
• Seasoning blend
• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano – may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes
• Mix together and set aside.

Directions :

 Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat. Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve.