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Cajun Shrimp and Tomatoes

Dinner ready in 30 minutes! Enjoy this cheesy recipe that’s made with shrimp, tomatoes and Bisquick® mix - perfect if you love Cajun cuisine.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

5
plum (Roma) tomatoes, cut into 1/4-inch slices
1
jar (12 oz) roasted red bell peppers, drained, chopped
1/2
cup Italian dressing
1/2
cup Original Bisquick™ mix
1
tablespoon salt-free Cajun seasoning
1 1/4
lb uncooked large shrimp, peeled, deveined
3
tablespoons butter
2
cups shredded provolone cheese (8 oz)
Chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Lightly spray 4 (12-oz) individual baking dishes (ramekins) with cooking spray. In medium bowl, mix tomatoes, roasted peppers and dressing. Divide evenly among baking dishes.
  • 2 In shallow bowl, stir together Bisquick mix and Cajun seasoning. Coat shrimp with mixture. In 10-inch nonstick skillet, melt half of the butter over medium heat. Add half of the shrimp; cook 3 to 5 minutes, stirring constantly, until shrimp are pink. Repeat with remaining butter and shrimp. Spoon shrimp over tomato mixture in each baking dish.
  • 3 Set oven control to broil. Sprinkle 1/2 cup of the cheese over shrimp in each baking dish. Broil with tops 5 inches from heat 3 minutes or until cheese is melted and light golden brown. Garnish with parsley.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
549
,
% Daily Value
Total Fat
32g
32%
(Saturated Fat
17g,
17%
),
Sodium
1464mg
1464%;
Total Carbohydrate
23g
23%
(Dietary Fiber
4g
4%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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