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2 cups (1 pound), shelled, deveined raw shrimp
3 tablespoons olive oil
1 clove chopped garlic (I used two)
1 small onion, sliced thin
1/2 green pepper, sliced thin
1/2 yellow or red pepper, sliced thin
1 tsp cajun seasoning (I used "Chef Paul Prudhomme's Blackened Redfish Magic")
How To Prepare:
Heat the oil in a heavy skillet, then cook the garlic, onion, and pepper till just tender-crisp. Set aside.
Saute the shrimp till they are pink (about 4 or 5 minutes).
Add the veggetables back in with the shrimp.
Sprinkle the seasoning over the mixture, saute a minute more. (I also poured a little salt and La. hot sauce on them).
You can use frozen or pre-cooked shrimp and cook the whole thing together, but the fresh really taste better. Get the big ones if you can. Adapted from "500 Low Carb Recipes" by Dana Carpender.
Number of Servings:
Carbs per serving - include all nutritional information if known: