This recipe is a Rachael Ray budget recipe that’s also a 15-minute meal. Love that it’s both of those! It’s simple, fresh and delicious, and I love that it’s so fast to put together when we get home from work. You can add 2 oz. of diced ham to the recipe, but I chose to leave it out and make the shrimp the main attraction. Enjoy!
Corny Cajun Shrimp
From Every Day with Rachael Ray, November 2011
1 bag (16 oz.) frozen corn kernels
1/2 large onion, coarsely
2 ribs celery, coarsely chopped (1 cup)
1 can (14.5 oz.) diced tomatoes with green chiles
1 tbsp. fresh thyme leaves
1 tsp. creole seasoning
8 oz. frozen peeled cooked shrimp
Salt and pepper
In a medium saucepan, combine the corn, onion, celery, tomatoes, thyme and creole seasoning. Cover and cook over medium-high heat until the vegetables are almost tender, about 10 minutes.
Stir in the shrimp. Cook, covered, until the shrimp are just heated through, about 2 minutes. Season with salt and pepper.