PREP TIME: 15 MINUTES TOTAL TIME: 50 MINUTES MAKES 4 SERVINGS (1 CUP EACH) MUFA: OLIVE OIL, GREEN OLIVES PREP TIME: 15 MINUTES TOTAL TIME: 50 MINUTES MAKES 4 SERVINGS (1 CUP EACH) MUFA: OLIVE OIL, GREEN OLIVES
Be sure to check the label on your Cajun seasoning for hidden sources of gluten. Or, blend your own, using our Cajun Spice Mix.
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1½ teaspoons gluten-free salt-free Cajun seasoning
¼ teaspoon salt
1 can (14½ ounces) no-salt-added stewed tomatoes
¼ cup quick-cooking brown rice
20 pimiento-stuffed green olives
¾ pound peeled and deveined medium shrimp
¼ cup chopped fresh parsley
Hot-pepper sauce (optional)
1. Preheat the oven to 375°F.
2. In a Dutch oven over medium-high heat, warm the oil. Add the onion, bell pepper, garlic, Cajun seasoning, and salt and cook, stirring occasionally, for 8 minutes, or until the vegetables are softened. Stir in the tomatoes, rice, and olives and bring to a boil. Cover and bake for 10 minutes.
3. Add the shrimp, tucking them into the sauce. Cover and bake for 5 to 6 minutes, or until the shrimp are opaque. Let stand for 10 minutes. Stir in the parsley right before serving and serve with the hot-pepper sauce at the table, if using.
Nutrition per serving: 264 calories, 19 g protein, 17 g carbohydrates, 13 g total fat, 1 g saturated fat, 3 g fiber, 718 mg sodium
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Serve with 2 Lemon–Pine Nut Cookies (144). TOTAL MEAL: 408 calories |