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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bagged frozen vegetables are an easy timesaver in this simple shrimp and rice recipe. Ingredients:
1 (3 1/2-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 |
1 tablespoon bottled minced garlic |
1 cup frozen bell pepper stir-fry, thawed (such as bird's eye) |
1/4 cup chopped green onions |
1/4 teaspoon dried thyme |
1/2 cup canned italian-style stewed tomatoes, undrained |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. 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.
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.
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