Cajun Shrimp and Rice
Total TimePrep/Total Time: 15 min.
- 1 package (8.8 ounces) ready-to-serve long grain rice
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-1/2 teaspoons minced garlic
- 1 package (6 ounces) frozen snow peas
- Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and Cajun seasoning in oil and butter until shrimp turn pink. Add garlic; cook 1 minute later. Add peas and rice. Cook 2-3 minutes or until heated through.
Nutrition Facts1 cup: 269 calories, 8g fat (3g saturated fat), 176mg cholesterol, 550mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.
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Feb 22, 2014
Aug 24, 2012
I've made this quite a few times and usually double it. It has just the right amount of heat and is super quick to make.
Aug 9, 2011
Ruth Miller...Thank you! I put off making this because in this household shrimp is rarely served but now it just may become a regular thing. So good.
Apr 23, 2011
This is one of the best shrimp recipes that we have had. So easy and tasty. It is a keeper. We sure look forward to having it again.
May 20, 2010
Incredibly fast with a wonderful blend of creamy, sweet and spicy flavors as well as interesting color and texture. My husband, not a shrimp fan like me, praised this dish without prompting. Give it a try for a quick family meal that is healthy, too. As we begin to face health issues, we thank you for sharing this delightful little recipe!
Dec 11, 2009
Really quick & easy to make. I want to try it with different veggies as they come into season.
Dec 7, 2009
A correction to my previous comment - meant to say that the Cajun "holy trinity" used in cooking is Bell pepper, onion & celery !!
Dec 7, 2009
This is a tasty, quick recipe - BUT - to call it Cajun Shrimp & Rice is misleading - you would NOT find this recipe served anywhere in Louisiana. I'm from La and we Cajuns definitely don't use snow peas ! Cajun recipes will always use the "holy trinity" of onion, garlic and celery in sauteing.
Dec 4, 2009
THIS RECIPIE WAS SO EASY TO PUT TOGETHER.PERFECT FOR A BUSY DAY OR WHEN YOU JUST DON'T FEEL LIKE COOKING...DEFINATELY A "KEEPER"
Dec 4, 2009
This is an excellent recipe but I only make it when my son, who is allergic to seafood, is not here. It's a keeper recipe though and we will be making it many more times.