Cajun-Style Shrimp and Peppers with Cauliflower Rice

Cajun-Style Shrimp and Peppers with Cauliflower Rice


2 tablespoons Dierbergs olive oil
1 package (12 ounces) Dierbergs Fresh Cut Mini Sweet Pepper Mix
½ cup sliced celery
2 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon Italian herb seasoning
1 can (14.5 ounces) Dierbergs petite diced tomatoes
2 teaspoons Worcestershire sauce
1 pound (31 to 40 count) medium shrimp, peeled and deveined (EZ Peel)

2 packages (10 ounces each) Dierbergs Fresh Cut cauliflower rice
¼ cup water
Pinch salt


FOR SHRIMP  In large skillet, heat olive oil over medium-high heat. Add pepper mix, celery, garlic, and seasonings; cook stirring occasionally until peppers are crisp-tender, about 3 minutes.

Stir in tomatoes and Worcestershire. Reduce heat, cover, and cook until onion is crisp-tender, about 8 minutes.

Stir in shrimp; cover and cook stirring frequently 2 minutes.

Remove from heat; let stand until shrimp are pink and opaque, about 1 to 2 minutes.

Place cauliflower rice in large microwave-safe bowl. Stir in water and salt; cover and microwave high 6 minutes, stirring halfway through cooking time. Let stand covered 2 to 3 minutes. Drain if necessary.

Servings: 4
Serving Size: Per serving without Cauliflower Rice

Per Serving
Calories: 164
Cholesterol: 103 mg
Fat: 8 g
Sodium: 632 mg
Carbohydrates: 11 g
Protein: 13 g
Fiber: 3 g

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