Cajun Shrimp and Corn Skillet

Cajun Shrimp and Corn Skillet 


Serves 4

1/4 cup chopped onion
1 (10 3/4-ounce) can Healthy Request Tomato Soup
1 cup fresh or frozen whole-kernel corn, thawed
1 3/4 cups (one 14 1/2-ounce can) stewed tomatoes, coarsley chopped and undrained
1 teaspoon dried parsley flakes
1 teaspoons JO's Cajun Seasoning
1 (4.5-ounce drained weight) can medium, shrimp, rinsed and drained
2 cups hot cooked rice

In a large skillet sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Stir in tomato soup, corn, undrained stewed tomatoes, parsley flakes, and JO's Cajun Seasoning. Add shrimp. Mix well to combine. Lower heat and simmer for 10 minutes, stirring occasionally. For each serving, spoon 1/2 cup rice on a plate and spoon about 1 cup shrimp sauce over top. HINT: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute. 2. Substitute any reputable brand for JO's Cajun Seasoning. 3. 1 1/3 cups uncooked rice usually cooks to about 2 cups.

Each serving equals: HE: 1 1/2 Bread, 1 Protein, 1 Vegetable, 1/2 Slider, 12 Optional Calories
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210 Calories, 2gm Fat, 11gm Protein, 37gm Carbohydrate,
332mg Sodium, 45mg Calcium, 2gm Fiber
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DIABETIC: 2 Starch, 1 Meat, 1 Vegetable

 "Corn... On & Off the Cob Cookbooklet, page 41."

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