Shrimp and Vegetables Cajun Style

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

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Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Protein: 40.1g
  • Carbohydrate: 30g
  • Cholesterol: 331mg
  • Iron: 6.4mg
  • Sodium: 627mg
  • Calories from fat: 18%
  • Fiber: 2.2g
  • Calcium: 96mg


  • 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)


  1. 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.
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