Shelly's Recipe

Bayou Shrimp

Category: Recipes

Servings: 4

+ 1/4 c. olive oil
+ 1 jumbo onion, (about 1 lb.), cut in half, then thinly sliced
+ 3 large garlic cloves, minced (about 1 Tbsp.)
+ 2 large zucchini (about 10 oz. each), each cut lengthwise in half, then crosswise into 1/4-in. thick slices
+ 1 lb. raw peeled and deveined 21-25 ct. shrimp, thawed if necessary
+ 1 1/2 tsp. Cajun seasoning
+ 3/4 tsp. salt
+ 8 (1 1/4 lb.) Roma tomatoes, cut into 1-in. chunks
+ 1 Tbsp. fresh thyme leaves, chopped

1. In 12-in. skillet, heat oil over medium-high heat until hot. Add onion and cook 7 min., stirring occasionally.

2. Stir in garlic; cook 5 min. Add zucchini and cook 5 min. toss shrimp into zucchini mixture; cook 2 min., stirring frequently.

3. Stir in seasoning and salt, then add tomatoes and thyme. Cook about 2 min. longer or just until tomatoes are heated through and shrimp turn opaque throughout and reach an internal temp. of 145 degree.