Cajun shrimp |
| Name: |
Cindy Caudill |
| Base: |
Vilseck, Germany |
| Recipe: |
(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.
Yield: 4 servings (serving size: 1 1/4 cups)
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