Prep Time: 20 min. • Cook Time: 20 min.
Chop the garlic. Juice one of the lemons into a small bowl and cut the other lemon lengthwise and then into thin slices. Chop the thyme (you will need about 2 teaspoons). Slice the tomatoes and arrange on a plate or platter. Cut the butter into 8 pieces. Pat the shrimp with a paper towel to dry and then toss with the Cajun seasoning.
Combine the rice in a small pot with 2¼ cups water. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Turn off the heat and let stand 5 minutes before removing cover and fluffing rice with a fork.
While the rice is cooking, heat a large frying pan over medium-high heat. Once hot, add 2 teaspoons of olive oil and the shrimp. Let the shrimp brown on one side without moving for about 2 minutes. Once brown on the first side, turn the shrimp over and add the garlic, chopped thyme, bay leaves, and lemon slices to the pan. Sauté until the garlic softens, about 1 minute. Add the lemon juice, Worcestershire sauce, and the butter pieces. Continue to cook, stirring occasionally until the shrimp is cooked through and the butter has melted into the sauce, about 2 minutes.* Remove the bay leaves.
Season the sliced tomatoes with salt and pepper and drizzle with remaining olive oil. Serve the shrimp with the boiled rice and sliced tomatoes.
*For food safety, cook shrimp until pink and opaque.
Approximate Nutritional Information (Per serving):
Calories 640, Fat 29g, Sat Fat 15g, Trans Fat 1g, Cholesterol 255mg, Sodium 1590mg, Total Carbohydrate 65g, Fiber 3g, Sugars 4g, Protein 32g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free