Cajun Shrimp & Rice

Ingredients
1 bag boil-in-bag long-grain rice (or brown rice)
2 T EVOO, divided
2 lbs large shrimp, peeled & deveined
1 T Cajun seasoning, salt-free (if possible)
1 T garlic, minced (bottled is fine)
1 c frozen stir-fry vegetables, thawed
1/4 c green onions, chopped
1/4 tsp thyme, dried
1/2 c canned Italian-style stewed tomatoes, drained
1/2 tsp salt
1/8 tsp black pepper

Directions

1. Cook rice according to package directions, ommiting salt & fat.


2. While the rice cooks, heat 1 T EVOO in large skillet over medium-high heat.


3. Sprinkle the shrimp with Cajun seasoning & toss to coat.


4. Add shrimp to pan. Saute 4 min or until done. Remove from pan & keep warm.


5. Heat 1 T EVOO in pan over medium-high heat. Add garlic & saute 30 sec.


6. Add the stir-fry veggies, green onion, & thyme. Saute 3 min or until tender.


7. Stir in cooked rice, shrimp, tomatoes, salt, & pepper. Cook 1 min or until thoroughly heated.

Nutritional info Yield: 4 servings (1 1/4 c), Cal 354, Fat 9.8g (sat 1.5g), Protein 37.4g, Carb 27g, Fiber 1.1g, Chol 259mg, Iron 5.3mg, Sodium 658mg, Calc 106mg