Speedy Cajun ShrimpSubmitted by: SPARK_RECIPES
IntroductionTravel to Louisiana with just one bite of this spicy dish! Travel to Louisiana with just one bite of this spicy dish!
1 cup frozen peppers and onions*
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can (14.5 ounces) no salt added diced tomatoes
1 can (14.5 ounces) red kidney beans, drained and rinsed
1 bunch kale, leaves only, chopped (about 6 cups)
12 ounces cooked shrimp (about 16 large shrimp)
2 cups prepared brown rice
* We used a frozen veggie blend to save time. You can use equal parts fresh veggies if you prefer.
Swap in turkey sausage for the shrimp if you prefer. Vegetarian option: stir in one can of drained and rinsed red beans.
Add the tomatoes and beans, stir to combine, and cook until the tomatoes start to simmer, about two minutes.
Add the rice, kale, and shrimp, cooking until the kale is wilted and the shrimp is just heated through, about three minutes.
Serve immediately, with hot sauce and green onions if desired (not included in nutrition info).
Portion size: 1 cup rice and vegetables with 4 large shrimp per portion
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography