Feed My Face Friday…Blacken Salmon and Shrimp with Dirty Rice

Y’all this week has been honestly kicking my butt!!! I had no idea what I was going to cook, and I am slick way broke until next week… Yeah, yeah, yeah, I know… (Sorry that was for my Daddy who is constantly shaking his head at my lack of control when it comes to my funds)… So this week I am raiding my fridge and coming up with a last minute meal.

There is an art to fixing a last minute meal… Beans, rice, meat, potatoes, veggies, bread, and egg can make a number of dishes that are fast and satisfying. So let’s be creative and wipe up a good meal!


* Since I am making this up as I go, my seasonings will be to taste, not measured. I have to go old school and cook how my grandmother taught me!

Serves 2ppl

Ingredients:

  • Salmon filets
  • Medium size shrimp
  • 1/2 lb Ground Turkey
  • 1 Cup of Cooked Brown Rice
  • 1/2 Onion diced
  • 1 Bell Pepper diced
  • 2 Clove of Garlic minced
  • Cajun Seasoning
  • Garlic Salt
  • Ground Red Pepper
  • Pepper
  • Ground Onion
  • Cooking Oil

Prepare brown rice per package. Dice Peppers and Onions. Mince Garlic. Thaw Salmon and Shrimp if frozen.

In a large skillet on medium high heat, brown Ground Turkey. Add minced Garlic, diced Peppers and Onion and cook until Peppers and Onions are soft. Add Rice. Add in all of your seasoning. This is where your judgment has to come into play. You want to season to taste. ( Don’t be afraid to taste your food while you’re cooking it!) If you like it spicy, add more Ground Red Pepper. Use less Garlic Salt to reduce sodium. I personally sprinkle a little bit of everything in the pan, enough to lightly cover the pan. Turn off the pan and continue to cook for about 1-2 minutes more to fully combine and allow the seasoning to absorb.

In another pan on medium high heat, add your cooking oil, just enough to coat the pan. Pat dry your Salmon and Shrimp with a paper towel. Sprinkle with Garlic Salt and Pepper. Once the pan is really hot, almost smoking, add your Salmon filets. Cook on one side until the edges become a pale pink and flip to the other side. Cook for about 2 minutes more until done and slightly pink in the middle, depending on the thickness of your filets. Remove from pan for plating.

With the pan still hot, add more cooking oil to coat the pan again. Toss in your seasoned shrimp and cook, tossing occasionally, until the shrimp are opaque.

Plate your Dirty Rice, Salmon and Shrimp. This a quick and easy dish made with a handful of ingredients I already have in my house. It is definitely a man pleaser and your family will love it. If you are not a seafood eater, you can substitute the Salmon and Shrimp with cut Chicken Breast. Happy Eating!

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