Cajun Shrimp Skillet
Parsley Rice
Ingredients
- 1½ lb frozen unpeeled, medium-size shrimp, thawed
- 2 Tbsp all-purpose flour
- 2 tsp Creole seasoning
- 1 tsp pepper
- ¼ cup butter
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pint grape tomatoes, halved
- 1 cup chicken broth
- 2 tsp Worcestershire sauce
Instructions
- Peel and devein shrimp; pat dry with paper towels. Toss shrimp with flour, Creole seasoning, and pepper.
- Melt butter in a large skillet over medium-high heat; add bell pepper and onion. Cook, stirring occasionally, 5 minutes. Add garlic; cook 1 minute.
- Add shrimp, tomatoes, broth, and Worcestershire. Cook, stirring occasionally, 3 to 4 minutes or until shrimp turn pink. Serve over rice.
Side Dish Ingredients
- 2 cups long-grain white rice
- 2 Tbsp butter
- 2 Tbsp dried parsley
Side Dish Instructions
- Cook rice according to package directions. Add butter and parsley; season with salt and pepper to taste.
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