Shelly's Recipe

CAJUN SHRIMP AND RICE

Category: Casseroles - Seafood

1 (3 1/2-oz) bag boil-in-bag long-grain rice
2 tbsp olive oil, divided
2 lbs peeled and deveined large shrimp
1 tbsp Cajun seasoning, salt-free
1 tbsp bottled minced garlic
1 cup frozen bell pepper stir-fry, thawed
1/4 cup chopped green onions
1/4 tsp dried thyme
1/2 cup canned Italian-style stewed tomatoes, undrained
1/2 tsp salt
1/8 tsp black pepper

Cook rice according to pkg directions, omitting salt and fat.

While the rice cooks, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; saute 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tbsp oil in pan over medium-high heat. Add garlic; saute 30 seconds. Add the pepper stir-fry, green onions, and thyme; saute 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated. Serves 4