Cajun Shrimp and Peppers


  • 1 (3 1/2-ounce) bag boil-in-bag long-grain brown rice
  • 2 tablespoons olive oil, divided
  • 2 pounds peeled and deveined large shrimp
  • 1 tablespoon Cajun seasoning, salt-free
  • 1 tablespoon bottled minced garlic
  • 1 cup red peppers, cut into strips
  • 1 cup green peppers, cut into strips
  • 1/4 cup chopped green onions
  • 1/4 teaspoon dried thyme
  • 1 cup canned Italian-style stewed tomatoes, drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

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

While the rice cooks, 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; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the peppers, 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.  Makes 4 servings.

Calories: 354

Calories from fat: 25%
Fat: 9.8g
Saturated fat: 1.5g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 1.8g
Protein: 37.4g
Carbohydrate: 27g
Fiber: 1.1g
Cholesterol: 259mg
Iron: 5.3mg
Sodium: 658mg
Calcium: 106mg

Filed in: Guests, Mornings, Recipes

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