Ingredients

• 2 lb. 8/10 Head-On “Bikini” Shrimp
• 8 oz. Chicken Soup Base, Lo Sodium
• Extra Virgin Olive Oil
• 24 g. Cajun Seasoning
• 12 g. Turmeric Ground
• 6 g. Granulated Garlic
• 4 oz. Red Bell Pepper
• 4 oz. Jumbo Red Onion
• 2 cups Parboiled Rice
• 1/4 oz. Green Onions

Directions

1. Prepare chicken stock according to packaging to yield 4 cups of stock.
2. Cut onions and peppers into large dice and add to stock with dry spices. Bring to a boil and add parboiled rice. Reduce heat to low, cover with a lid or foil and cook until rice is done, approximately 15-20 minutes.
3. Toss shrimp in EVOO, Cajun seasoning and salt and grill over high heat until cooked, approximately 3 minutes on each side.
4. Once rice is cooked, fluff with a fork and mix in chopped green onions.
5. To assemble, place cooked rice in the middle of a bowl and arrange shrimp leaning onto rice with head and tail sticking up in the air.