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Cajun Shrimp and Rice

Photo: Oxmoor House
Yield 4 servings (serving size: 1 1/4 cups)
Bagged frozen vegetables are an easy timesaver in this simple shrimp and rice recipe.

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 tablespoons olive oil, divided
  • 2 pounds peeled and deveined large shrimp
  • 1 tablespoon Cajun seasoning, salt-free
  • 1 tablespoon bottled minced garlic
  • 1 cup frozen bell pepper stir-fry, thawed (such as Bird's Eye)
  • 1/4 cup chopped green onions
  • 1/4 teaspoon dried thyme
  • 1/2 cup canned Italian-style stewed tomatoes, undrained
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 354
  • caloriesfromfat 25 %
  • fat 9.8 g
  • satfat 1.5 g
  • monofat 5.4 g
  • polyfat 1.8 g
  • protein 37.4 g
  • carbohydrate 27 g
  • fiber 1.1 g
  • cholesterol 259 mg
  • iron 5.3 mg
  • sodium 658 mg
  • calcium 106 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

    Peeling, Deveining, and Butterflying Shrimp
  2. While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

  3. Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper stir-fry, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

Cook's Notes

To thaw the vegetables quickly, place them in a colander, and rinse with hot water. Before sautéing, drain the thawed vegetables on paper towels.