Shelly's Recipe

CAJUN SHRIMP II

Category: Fish and Seafood

Hot cooked rice
2 lbs jumbo, peeled with tails left on and deveined
2 tbsp olive oil
1 tbsp Cajun seasoning and minced garlic
1 cup frozen bell pepper stir-fry, thawed
1/4 cup chopped green onions
1/4 tsp thyme
1/2 cup canned Italian-style stewed tomatoes, undrained
1/2 tsp salt
1/8 tsp pepper

In a large skillet over high heat, heat 1 tbsp oil. Sprinkle shrimp with seasoning and toss to coat. Add shrimp to pan and saute 4 minutes or until pink. Remove from pan; keep warm. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic, saute 30 seconds. Add next 3 ingredients; saute 3 minutes or until tender. Stir in the cooked rice, shrimp, tomatoes, salt and pepper and cook 1 minute or until heated through. Serves 4