shrimp

Cajun Rice Skillet

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I recently made my sister Tracy’s recipe for Skillet Fiesta. It’s on regular rotation at our house, and always a hit. So if you love easy, quick meals, check it out here: Skillet Fiesta. This particular day, a thought occurred to me – this would be really good made into a jambalaya-inspired Cajun dish! Sub out the meat and change the spices a little and BAM! (channeling Emeril here)… it goes from Mexican to Cajun. So that’s precisely what I did, and I have to say, I was impressed with myself. Ha! The family loved it too, which is always a win. If you are sensitive to spicy food, cut back on the Cajun seasoning and leave out the hot sauce, but my crew gobbled it up with no complaints on the spice level. I served it with corn and garlic bread, and I went back for seconds on the Cajun Rice Skillet. So, so good!! As a bonus, it was even better the second day. ~Erin

1 (13 oz. package) Cajun-style andouille smoked sausage, sliced thin (I use Hillshire Farm)

1 (10 oz. package) small shrimp, peeled and deveined

1 yellow onion, diced

2 medium bell peppers, diced (about 1 1/2 cups)

1 T. avocado or olive oil

4-5 cloves of garlic, minced

1 (14.5 oz.) can petite diced tomatoes

1 1/2 c. prepared beef bouillon

1 – 1 1/2 tsp. Cajun seasoning (I use Tony Chachere’s)

1/2 tsp celery salt

1 1/2 c. minute rice

2 green onions, sliced thin

a few dashes hot sauce (optional)

Serving suggestions: garlic bread, corn

Cook the shrimp according to your preference and set aside. I sprinkled mine very lightly with Cajun seasoning and grilled until done. Sometimes I air fry them. Either way is fine!

In a large skillet, brown the sausage slices on both sides over medium high heat. The sausage is fully cooked, so this step is solely to get some caramelization on the sliced sausages. Remove from heat, and drain on a paper towel lined plate. Set aside. Using a paper towel, carefully clean out any residual sausage grease from the pan.

Add the avocado oil to the skillet and sauté the onion, bell pepper, and garlic over medium heat just until the onions become translucent. (3-5 min.)

Stir in the canned tomatoes, prepared bouillon, spices, and rice. Stir well and then stir the sausage into the mixture.

Bring the mixture to a boil; reduce heat and cover loosely with foil. Simmer 5 minutes. Remove from heat and immediately stir in the cooked shrimp. Sprinkle with green onions.

Great served with garlic bread and corn!

Honey Garlic Shrimp

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Have you seen the meme on social media that says “January was a hard year but we made it.”?  That makes me chuckle because it must be the universal feeling everyone is having, me included.  It was LONG month. Not bad, just long. I guess because November and December just flew right by, the slower pace of the new year seemed to crawl in comparison.  

January has finally come to a close and, while I’m not one to wish time away, I’m happy to see February… mostly because it’s one month closer to Spring.  

Food-wise, winter has been a season of belly-warming comfort foods for me.  I have fully enjoyed all the foods and have about 7 pounds to show for it. Time to stop eating like I’m participating in hibernation.  While I love comfort foods, I truly appreciate a dinner that is not so heavy. This Honey Garlic Shrimp is sweet and spicy and, of course, garlicy… hence the name.  It’s also super-fast to make. We’re talking like 15 minutes start-to-finish. Can’t beat that! I can throw this on the table after work in no time and have a meal everyone will enjoy!  That’s why it’s part of my weeknight dinner rotation. I’m confident it will soon be part of yours as well. ~Erin

Ingredients:
  • 2 lbs. medium-sized shrimp that have been shelled and de-veined
  • 1 T. minced garlic
  • 2 tsp. sesame oil or olive oil
  • ¼ tsp. grated ginger root or 1/8 tsp. dry ginger
  • ½ c. less-sodium soy sauce
  • ½ c. water
  • 1 T. cornstarch
  • 2 T. honey
  • Crushed red pepper flakes, to taste; optional
  • Chopped green onion
  • Cooked rice, for serving

Instructions: 

  1. Add the shrimp and cook about 4 minutes.
  2. Flip the shrimp and add the remaining ½ tsp. of oil, the garlic, and the ginger. Cook for 3 or 4 more minutes, until the shrimp is cooked and the garlic and ginger are fragrant.
  3. Remove the seasoned shrimp from heat and transfer to a plate.
  4. Return the skillet to the stove and turn the heat up to medium-high. Immediately add soy sauce and water to the skillet. When it begins to bubble, add the cornstarch, whisking continuously, until thickened. This will take just a couple minutes.
  5. Turn off the heat and whisk in the honey.
  6. Return the shrimp to the skillet and stir to coat the shrimp and warm through.
  7. Serve over rice. Garnish with green onions and sprinkle with crushed red pepper flakes, if desired.

WW Freestyle info.: This makes 4 servings. Each serving is 3 points, not counting rice.

Creamy Cajun Shrimp Pasta

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Erin’s husband loves shrimp and brings a bunch home every year on his annual fishing trip to Louisiana. Erin rarely cooks it, however, because of the work to peel and devein it. On his most recent trip, he got wise and bought shrimp that’s already been peeled, deveined, de-tailed, and individually frozen. At last, all are happy… the cook & and shrimp-lovers alike.

This recipe was born on a Friday during Lent. It’s funny how sometimes your Lenten fasting meals can end up more decadent than your normal, weekly suppers, simply because you have to get creative. This is one of those meals. While being actually pretty low fat, you’re still able to treat yourself to a rich bowl of creamy, spicy pasta.

Ingredients:

  • 8 ounces whole wheat rotini pasta
  • 1 orange and 1 red bell pepper sliced
  • 1 red onion, sliced
  • 24 ounces raw, peeled & deveined shrimp, tails removed
  • Cooking spray
  • 1 T. olive oil
  • 2 – 4 cloves garlic, minced
  • 1 can petite diced tomatoes, undrained
  • 1 can mild Ro-Tel (tomatoes with green chilies), drained
  • 16 ounces fat free chicken broth
  • 4 ounces reduced fat cream cheese
  • 4 T. fat free half & half
  • Salt & pepper
  • 1 T. Cajun seasoning (such as Tony Chachere’s Original Creole Seasoning)
  • Shredded parmesan cheese, optional (not included in Weight Watchers calculations)
  • Chopped green onions, optional

Instructions:

Sprinkle shrimp lightly with salt & pepper.

In a large, nonstick skillet, sauté shrimp in cooking spray for about 5 minutes, flipping halfway through, or until shrimp are pink and opaque; set aside.

Clean the skillet with a damp paper towel (careful!).

Heat olive oil over medium heat and add bell peppers and onions; cook until onions are translucent and peppers are tender, stirring often.

Add garlic and continue to cook until fragrant (just 30 seconds or so).

Add tomatoes, Ro-Tel, chicken broth, Cajun seasoning, and uncooked pasta to the skillet; bring to a boil and cook for 10 to 12 minutes, stirring often, until pasta is al dente and most of the liquid is evaporated.

Stir in cream cheese until melted.

Add fat free half & half and stir to combine.

Stir in shrimp and heat through.

Top with shredded parmesan and green onions, if desired.

Serve hot.

WW Freestyle Info..:  Each 8 oz. serving by weight (about 1 heaping cup) is 5 points.  (Old SmartPoints: 6 SmartPoints.)