I came across this recipe while perusing my Cooking Light Cookbook. It looked simple enough, and we had some shrimp to use up, so I figured we’d give it a try. Overall it was good. I’d like to try it again with the tomatoes (I didn’t have any in the cupboards and wasn’t going to run to the store for one can of tomatoes) as it was a tad dry.
INGREDIENTS
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 (I used two whole cloves)
1 cup frozen bell pepper stir-fry, thawed (I chopped up leftover bell peppers I had in the fridge)
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
DIRECTIONS
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.
