Ingredients:

1 tsp vegetable oil
1- 1/2 lbs extra-large shrimp, peeled and deveined
3 Tbsp extra-virgin olive oil, divided
3 tsp Urban Accents Cajun Street, divided
1 medium onion, diced fine
6 sprigs fresh thyme
1 14.5-oz can diced tomatoes, drained
1-1/2 cups Urban Accents Portofino Risotto Rice
2 8-oz bottles clam juice
2 cups water
3 medium scallions, sliced thin
1 lemon, cut into wedges

Directions:

Heat vegetable oil in large skillet over medium-high heat until smoking. In a large bowl, toss the shrimp with 1 Tbsp olive oil and 1 tsp Cajun Street. Add half of the shrimp to skillet and cook until speckled brown, 30-45 seconds. Using tongs, flip the shrimp, and cook about 30 seconds longer. Transfer the shrimp to a bowl. Repeat the process with the remaining shrimp. Cover the bowl with aluminum foil to keep warm.

Reduce the heat to medium and add the remaining 2 Tbsp olive oil, onion, and thyme sprigs to the empty skillet. Cook, stirring frequently, until softened and beginning to brown, 3-4 minutes.  Stir in the remaining 2 tsp Cajun Street and cook until fragrant, about 30 seconds. Stir in tomatoes, rice, clam juice, and 2 cups water. Once the liquid comes to a boil, reduce heat to medium-low and cook without covering or stirring, until the rice is tender and the liquid is absorbed, about 18 minutes.

Spread the shrimp over the rice and cover skillet until the shrimp are heated through, about 2 minutes. Remove and discard thyme sprigs. Sprinkle scallions over the top, and serve immediately, bringing the skillet to the table along with the lemon wedges.