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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cajun Shrimp and Rice (low fat) Recipe

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This recipe for Cajun Shrimp and Rice (low fat) is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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