Lisa wanted to do some recipes that were lower in carbs.  She bought a book called 1001 Low-Carb Recipes. I decided to pick a couple of recipes out of the book and try them out.

The first recipe is called Cajun Skillet Shrimp.  I bought a bag of medium sized cooked frozen shrimp. The bag recommends that you thaw the shrimp over night, but I kept on forgetting to do that, so I had to do the second method, which was running the shrimp under cold water for about 5 minutes.  The recipe called for a 1/2 green and a 1/2 yellow pepper.  Since I didn’t have another recipe for the peppers, so I decided to use the whole peppers.  And I since I don’t see much of a difference in bell peppers of different colors, I picked up a red one because the green ones didn’t look to great.  The only other thing I changed was to just sprinkle cajun seasoning all over the place while it was cooking.

When you are cooking already cooked frozen shrimp, the best judge of when it is done is when it starts curling up.  I decided that I didn’t want the shrimp to start wrapping around itself and stopped cooking it at that point.  The final outcome was delicious.  It wasn’t very spicy, but had just the amount of flavor.  The shrimp had the perfect tender and the peppers weren’t too soggy.  I probably could have cooked the peppers a little less.  Because it wasn’t very spicy, I also added some Asian hot red sauce onto my plate.  Lisa really enjoyed this dish.

Ingredients

• 2 cups shelled, deveined shrimp (cooked or uncooked)
• 3 tablespoons olive oil
• 1 clove garlic, crushed
• 1 small onion, sliced
• 1/2 green pepper
• 1/2 yellow pepper
• 1 teaspoon Cajun seasoning

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Instructions

Heat the oil in a heavy skillet over medium-high heat.  Saute the garlic, onion and peppers until they are tender-crisp.  Add the shrimp and cook for 5 minutes or until they are pink.  Sprinkle on Cajun seasoning.  Stir occasionally while cooking.