This was quick, easy and tasty! I left out the butter, so this dish was almost fat-free! This recipe inspired by one in Quick and Easy Weeknight Favorites, one of the cookbooks in our September Giveaways. Be sure to register to win our October Giveaways! Details HERE!
2 tablespoons butter
½ cup chopped green pepper
4 green onions, finely chopped
1 clove garlic, minced
1 (14 ½ ounce) can Cajun-style stewed tomatoes, undrained
1 (6-ounce) tomato paste
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground red pepper
1 pound peeled, medium-size fresh shrimp
Hot cooked rice
Melt butter in a skillet over medium-high heat; add green pepper, green onions, and garlic. Cook stirring constantly for about 4 minutes. Add tomatoes, broth, salt and red pepper; cook about 2 minutes over medium-high heat. Add shrimp, and cook about 4 minutes or until shrimp are pink. Serve over rice.
Since we're all trying to shed a few pounds, I just made some garlic bread, using low-fat spread instead of making the dipping oil.