Bagged frozen vegetables are an easy timesaver in this simple shrimp and rice recipe.
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
How to Make It
Cook rice according to package directions, omitting salt and fat.
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.
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.
To thaw the vegetables quickly, place them in a colander, and rinse with hot water. Before sautéing, drain the thawed vegetables on paper towels.
Great Weeknight recipe. Easy to prepare, a little on the spicy side but that is what cajun food is all about. I substituted Brown rice in the recipe and it went quickly. I also used diced tomatoes instead as that is what I had in my cabinet...Overall definitely would make this dish again.
My husband even liked this and he's not big on rice dishes. next time I'll leave the tomatoes out as I didn't really get anything from them, and season the veggies as they cook with the Cajun spice. Will defiantly do again!
this wasn't very good, but does have some potential. it was too spicy for my kids, my husband complained that it should have been saucier, and i felt there was too much shrimp and not enough veggies. with so many great recipes out there, i doubt i'll make this again.