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7 Ratings
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  • 4 star values: 2
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  • 2 star values: 1
  • 1 star values: 0

Bagged frozen vegetables are an easy timesaver in this simple shrimp and rice recipe.

David Bonom and Cynthia De Persio
Recipe by Cooking Light November 2003

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • 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.

Chef'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.

Nutrition Facts

354 calories; calories from fat 25%; fat 9.8g; saturated fat 1.5g; mono fat 5.4g; poly fat 1.8g; protein 37.4g; carbohydrates 27g; fiber 1.1g; cholesterol 259mg; iron 5.3mg; sodium 658mg; calcium 106mg.
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