Cajun Shrimp and Rice

Ingredients (serves 4)
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3-5 cloves garlic, minced
2 teaspoons Cajun or blackening seasoning
1 pound large shrimp, peeled and deveined (tails optional)
Kosher salt and freshly ground pepper
2 medium tomatoes, chopped
1 bunch scallions, chopped
1.5 cups cooked white rice
3 tablespoons chopped fresh parsley
1.5 chicken bouillon cube
Celery
Red kidney beans
Lemon wedges, for serving (optional)

Directions
Cook rice in chicken broth.
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add celery and kidney beans. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.