3 teaspoons extra-virgin olive oil, divided
8 oz. shelled, deveined uncooked medium shrimp (31 to 35 count)
1/2 teaspoon seafood seasoning, such as Old Bay
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 teaspoon dried thyme
1 cup grape tomatoes, halved
2 tablespoons chopped fresh Italian parsley
2 teaspoons Louisiana hot sauce, such as Crystal
1/8 teaspoon salt
1 cup hot cooked brown Rice or instant brown rice
4 lime wedges
1. Heat 1 teaspoon of the oil in medium nonstick skillet over medium-high heat until hot. Add shrimp and seafood seasoning; cook 3 minutes or until shrimp turn pink, stirring frequently. Remove.
2. Add remaining 2 teaspoons oil to skillet; heat until hot. Cook onion, celery, bell pepper and thyme 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in tomatoes and parsley; cook 1 minute. Return shrimp and any accumulated juices to skillet; cook 1 minute or until tomatoes are just beginning to soften and shrimp are hot. Remove from heat; stir in hot sauce and salt. Serve over rice accompanied by lime wedges.
2 (2-cup) servings
PER SERVING: 320 calories, 9.5 g total fat (1.5 g saturated fat), 23.5 g protein, 36 g carbohydrate, 175 mg cholesterol, 1250 mg sodium, 6.5 g fiber
Want your shrimp in a sandwich? Try the Cajun Shrimp Sandwiches.