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.
Cajun Shrimp and Rice
Photo: Oxmoor House
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Amount per serving
- Calories: 354
- Calories from fat: 25%
- Fat: 9.8g
- Saturated fat: 1.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.8g
- Protein: 37.4g
- Carbohydrate: 27g
- Fiber: 1.1g
- Cholesterol: 259mg
- Iron: 5.3mg
- Sodium: 658mg
- Calcium: 106mg
- 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
- 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.
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