Shrimp and Vegetables Cajun Style

Oxmoor House
2 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)


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2 teaspoons olive oil
4 garlic cloves, minced
1 medium-sized green bell pepper, cut into thin strips
1 small onion, cut in half lengthwise and thinly sliced
1 tablespoon all-purpose flour
2 teaspoons no-salt-added Creole seasoning
3/4 pound large shrimp, peeled and deveined
3/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon hot sauce
1 cup hot cooked long-grain rice
Parsley (optional)


Prep: 15 Minutes
Cook: 10 Minutes

Heat oil in a large skillet over medium-high heat. Add garlic, bell pepper, and onion; sauté 3 minutes or until tender. Stir in flour and Creole seasoning; cook 1 minute, stirring constantly. Reduce heat to medium; add shrimp, broth, and hot sauce. Simmer, uncovered, 5 minutes or until shrimp mixture thickens, stirring occasionally. Serve over hot cooked rice. Sprinkle with parsley before serving, if desired.

Created date

March 2010

Nutritional Information

Calories 349
Fat 6.9 g
Satfat 1.2 g
Protein 40.1 g
Carbohydrate 30 g
Cholesterol 331 mg
Iron 6.4 mg
Sodium 627 mg
Caloriesfromfat 18 %
Fiber 2.2 g
Calcium 96 mg