Description
When you find yourself in the mood for Cajun, try this spicy shrimp recipe. Serve over any of Lipton's Cajun Sides, including Red Beans and Rice, Dirty Rice, Garlic Butter Rice or New Orleans Style Chicken Rice, featuring all the rich flavors and textures of Creole and Cajun cookin'.

Ingredients

• 4 tablespoons butter or margarine
  
• 1 teaspoon finely chopped garlic
  
• 1/2 cup finely diced yellow onion
  
• 1/2 cup finely diced green bell pepper
  
• 1 1/2 teaspoons Lawry's Seasoned Salt
  
• 1/2 teaspoon ground chili powder
  
• 2 plum tomatoes, sliced 1/2-inch thick
  
• 2 green onions, cut diagonally
  
• 1/2 tablespoon finely chopped fresh thyme
  
• Salt and pepper
  
• 1 pound uncooked jumbo shrimp, peeled and deveined
  
• 1 teaspoon all-purpose flour
  
• 1/4 cup white wine
  
• 1 1/2 teaspoons lemon juice
  
• Fresh chives, chopped (optional garnish)

Preparation
1. Melt butter in large sauté pan over medium-high heat. Sauté garlic, onion, bell pepper, seasoned salt and chili powder until peppers are soft, about 3 minutes.

2. Add tomatoes, green onions and thyme, season with salt and pepper and cook until tomatoes soften slightly, about 1 minute.

3. Turn heat to high and toss shrimp into pan, cooking until pink. Add flour until well combined. Add wine and lemon juice and cook on high for about 1 minute or until sauce reduces slightly.

4. To serve, spoon shrimp in sauce onto beds of rice and sprinkle with chopped chives, if desired.

Cooking hints:

Nutrition
no information available

Serves
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Variations
no information available