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Cajun Shrimp and Rice (low fat) Recipe

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This recipe for Cajun Shrimp and Rice (low fat), by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jon and Debbie West
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 ½ 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 if can find)
1 tablespoon bottled minced garlic
1 cup frozen bell pepper stir-fry, thawed (such as Bird’s Eye)
1/4 cup chopped green onions
¼ teaspoon dried thyme
½ cup canned Italian-style stewed tomatoes, undrained
½ teaspoon salt
1/8 teaspoon black pep

Directions:
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While the rice books, 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 and keep warm.
3. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
From Cooking Light 1998

 

 

 

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