This creamy Cajun shrimp musubi offers the flavors of a seafood boil in a convenient, mess-free format. The rich, spicy sauce is perfect for dipping bread or enjoying with pasta.
1. Wash rice thoroughly and cook it according to package directions.
2. Mince garlic cloves and chop fresh parsley.
3. Slice the orange and lemon in half.
4. Lightly butter your pan and on medium-high heat, cook the shrimp on both sides for 3-5 minutes, or until they turn pink and opaque. Set the cooked shrimp aside.
5. In a separate bowl or plate, mix all your dry seasonings (garlic powder, onion powder, cayenne pepper, lemon pepper, cajun seasoning, dried parsley, brown sugar, black pepper, old bay seasoning, crushed red pepper flakes, paprika). Set aside.
6. In the same pan, on medium heat, melt the remaining 1/2 cup of butter. Add the minced garlic and let it cook briefly. Then add all your dry seasonings, the orange halves, and the lemon halves. Let it sizzle for 1-2 minutes. Add the heavy cream and let it thicken while carefully stirring with a spatula. Add your cooked shrimp and let it cook for 1 more minute in the sauce. Salt to taste, adding one small pinch at a time. Take the pan off the heat.
7. Cut nori sheets into halves.
8. Assemble musubi: Fill 2/3 of your musubi mold with cooked rice. Press down on the rice with the mold. Sprinkle chopped fresh parsley. Press the mold down all the way, then release the outside mold while pressing down on the rice. Layer your seasoned shrimp on top of the rice. Top with more fresh parsley. Wrap with a nori sheet, ensuring the shiny side is outside and the rough side is inside.
9. Enjoy!
