Cajun Shrimp and Rice
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
shrimp -- peeled and deveined |
|
2 |
cups |
instant rice |
|
14 1/2 |
ounces |
no salt added diced tomatoes |
|
1 |
small |
onion -- diced |
|
1 |
stalk |
celery -- diced |
|
1 |
small |
green pepper -- diced |
|
3 |
tablespoons |
unsalted butter |
|
2 |
teaspoons |
Cajun spice -- see recipe |
| Drain tomatoes in a cup and add enough water to make 2 cups. Put in pan and bring to boil. Add rice and remove from heat. Add 2 tablespoon butter to large skillet. Add onion, celery, and green pepper. Cook until starting to soften. Add remaining tablespoon of butter and Cajun spice. Cook for one minute. Add shrimp to skillet and cook a couple of minutes until shrimp start to curl. Add tomatoes and cook a couple minutes more or until shrimp are pink. Combine with rice. Notes: In northern cooking the Trinity is onion, celery, and carrots. Down South the Holy Trinity is onions, celery, and green peppers. Makes 4 servings. |
| Per Serving: 483 Calories; 12g Fat (22.4% calories from fat); 40g Protein; 52g Carbohydrate; 4g Dietary Fiber; 282mg Cholesterol; 418mg Sodium. Exchanges: 2 1/2 Grain (Starch); 5 Lean Meat; 1 Vegetable; 1 1/2 Fat. |